Miso Salmon | Asopao & Congee Recipes | Umami

Name: 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)

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Receita de Danny Garcia-Huang de Asopao & Congee Recipes.

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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)