Miso-Marinated Salmon with Green Sauce | Saveur
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Ingredients
- 2 <sup>1</sup>⁄<sub>3</sub> cups miso, preferably white miso
- <sup>1</sup>⁄<sub>4</sub> cup mirin
- 3 tbsp. sake
- 1 tbsp. peeled fresh ginger, finely chopped
- 1 chile de árbol, stemmed, seeded, and finely chopped
- 4 (8-oz.) boneless skin-on salmon filets
- 1 tbsp. sugar
- 2 egg yolks
- 2 tbsp. frozen chopped spinach
- Sweet pickled ginger, for garnish
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