News:

SMF - Just Installed!

Main Menu

Miso marinated salmon

Started by Mr.CPHo, June 29, 2021, 06:02:48 PM

Previous topic - Next topic

Mr.CPHo

For a quick weeknight cook, I marinated these salmon pieces in miso paste, minced ginger, brown sugar, honey, soy sauce and mirin.  While they chilled in a ziplock, I fired up a CGA and pre-heated a Craycort griddle, re-using left over FOGO lump from a previous cook.

After one flip, I slid the half-griddle over and covered to finish cooking the salmon while I made a quick spicy mayo sauce for dipping.

Rested, sliced, garnished and served with a wakame salad and sushi rice.  Thanks for looking!

AZ2FL

Great looking cook and plating Charlie. I've always been impressed by CGA cooks. Though I've never cooked on one myself.

Cheers from GNV

Mike Huff

Excellent looking cook on the fish. Inspiresme to give more attention to my CGA. Great write up on the recipes too! Thanks!

Sent from my SM-G965U using Weber Kettle Club mobile app


JEBIV

Awesome cook right there, we did a steelhead trout last night
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

bamakettles

Salmon looks great, but that plating is marvelous!  Might have to break out a CGA soon.....

bbqking01

I love salmon! That's looks incredibrew! Now I'm going to have to scratch my salmon itch.


Sent from my iPhone using Weber Kettle Club

Erictag

Amazing cook- Thank you for showing the versatility of the CGA.


Sent from my iPad using Weber Kettle Club

SMOKE FREAK

I damn sure need to order the Craycort griddle for mine. Soon.

HoosierKettle

The color is simply amazing. The flavor combinations sound delicious. This inspires me to get creative.  I've been busy and my cooks have been a little boring lately.


Sent from my iPhone using Weber Kettle Club

Kneab

That looks incredible Charlie.
I would love to try this.
Can you give us any details on the quantities of the ingredients for the marinade and the spicy mayo?

Sent from my SM-G960U using Weber Kettle Club mobile app

ISO Brown Go Anywhere

Mr.CPHo


Quote from: Kneab on July 01, 2021, 08:45:48 AM
That looks incredible Charlie.
I would love to try this.
Can you give us any details on the quantities of the ingredients for the marinade and the spicy mayo?
I was afraid someone was going to ask for quantities because I never measure anything.  So as not to let you down, I'll try giving proportions instead.

The base of the marinade I would say is 1:3 miso paste to soy sauce, the remaining ingredients are to your tastes.  Rely on the mirin for sweetness as too much sugar and/or honey will burn.

The spicy mayo seen above is a poor representation of my usual recipe as I didn't have time nor all the usual necessary ingredients, but basically it is a 1:1 ratio of Japanese Mayo to Korean gochujang chili paste.  Forget the ubiquitous sriracha cock sauce you see everyone else using.  I start with a few cloves of garlic and either roast whole in the oven until soft, or mince and pan fry until browned; let cool and then add in my desired ratio of Mayo to paste.  Add perhaps a 1/2 tsp of sesame oil, mix well and you could call it done, but I'll sometimes go a little further depending on what I'm pairing; tobiko if I have it really adds nice texture, Korean red pepper flakes and/or sliced green onions for visual interest.  This sauce really comes together when left to chill overnight.  Would be happy to send you pics of ingredients/labels to help you source unfamiliar items.

Kneab

The rough proportions are fine Charlie.
Thank you.

Sent from my SM-G960U using Weber Kettle Club mobile app

ISO Brown Go Anywhere

willian m Pineda

Nice looking salmon

Sent from my moto z3 using Weber Kettle Club mobile app