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Recipe for Grilled Salmon
700-800g salmon bones (with meat attached) note 1
2 tablespoons white miso note 2
2 tablespoons mirin (Japanese sweet rice wine) note 3
4 teaspoons sugar
- In a small bowl, stir together miso, mirin and sugar until sugar is dissolved.
- Wash, rinse and pat dry salmon bones. Coat salmon bones with marinade. Place the salmon bones into a large container and cover with cling wrap. Refrigerate for at least half an hour. Marinate longer will give you more miso infused flavour.
- Preheat oven with grill function for 10-15 minutes.
- Prepare a baking tray lined with aluminium foil. No need to grease the foil (unless you’re using skinless salmon fillet) as the salmon bones will produce oil during grilling.
- Lay the salmon bones on the baking tray on a single layer. Discard any excess marinade (if any). Grill for 10-15 minutes (depending on how hot is your grill). Flip halfway through. Keep an eye on the salmon as the marinade has sugar and will cause the glaze to burn. Grill until the salmon is cooked through and slightly char at the side.
- Remove from the grill and let it cool down. Flake the meat with a fork. Be careful of any bones attached.
- You may need to be extra careful when flaking meat from the bones o avoid any potential choking hazard. If you find it too much hassle, substitute with salmon fillet (300-400g).
- White miso has a milder taste and less salty than red miso.
- Mirin can be substituted with sake and sugar. The basic ratio of sake and sugar is 3 to 1. Eg, 1 tablespoon sake + 1 teaspoon sugar = 1 tablespoon mirin. (Source: About.com)
- These grilled salmon goes well with congee, rice, noodles or even salad.