Miso Salmon | Asopao & Congee Recipes | Umami

Ingredients

• 2 skin-on salmon fillets (¾ lb, 340 g; ideally, less than 1 inch or 2.5 cm thick; 4–6 oz or 113–170 g per fillet) ¾ 340
• 2 Tbsp miso (use any type of miso; I used Hikari Miso Organic White Miso)
• 1 Tbsp sake
• 1 Tbsp mirin
• 1 Tbsp soy sauce
• ¼ tsp toasted sesame oil
• ½ tsp toasted white and black sesame seeds
• 1 green onion/scallion (chopped)