Miso Salmon ( Misozuke) With Spinach Sauce

Ingredients

• Servings: 4
• 1 1/2 pounds salmon fillet, cut into 4 portions
• 5 teaspoons salt
• 1 cup white miso paste
• 1/4 cup
• 1/4 cup mirin (japanese sweet )
• 1/4 pound spinach leaves
• 1 tablespoon water, or as needed
• 1/2 cup white miso paste
• 1 tablespoon white sugar
• 2 egg yolks
• 2 tablespoons

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 6 hrs 55 mins


• season salmon fillets with salt. cover and refrigerate for 1 hour.
• wipe the excess salt from the salmon fillets, and wrap the fillets with 2 layers of cheesecloth. mix 1 cup miso, 1/4 cup , and mirin together in a bowl. spread both sides of the wrapped fillets with the miso mixture. place the salmon in an air-tight container, and refrigerate for at least 5 hours, or overnight.
• heat a small saucepan of water over medium-high heat. add the spinach, and cook until wilted, 1 to 2 minutes. drain in a colander, and allow to cool. place spinach in a food processor. process until smooth, adding water if the spinach becomes too dry. set aside.
• mix the remaining 1/2 cup of miso with sugar, egg yolks, and 2 tablespoons in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened. set aside to cool, then stir in the pureed spinach.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. lightly grease a baking sheet. unwrap the cheesecloth, and scrape off excess miso from the salmon fillets. arrange fillets on the prepared baking sheet.
• broil in the preheated oven until the salmon is golden, about 4 minutes. flip the fillet over, then brush with the spinach sauce. continue broiling until the salmon is cooked through and easily flaked with a fork, about 4 minutes more.