- Today I'm going to show you how to make
this delicious miso brown sugar marinated salmon
and let me tell you, it is everything and more.
Okay, you can have it however you'd like,
but I paired it with a blackberry rocket salad
that's peppery, tart, sweet, and really nice with this.
Okay, let's get started.
This marinade is really flavorful,
it's bringing in some spice, some umami,
some sweetness, some saltiness,
it's all in there.
And you're gonna let your salmon sit there
for like two hours or more
so it soaks up some of that flavor.
And when it bakes, we'll spoon some on first
and it'll be amazing.
I love salmon and I could have it with just
a little bit of lemon and some salt.
I'd eat the whole thing up.
However, some people in the household like my husband
are not into it.
So I am always trying to find a way that is more palatable.
Fingers crossed he'll like this one.
This'll be delicious,
but I'm not sure it'll overcome his fish phobia.
We'll see.
To prep for the marinade,
I'm gonna start by smashing two cloves of garlic.
And now let's get a nice mince.
Smashing them helps release the oil,
so I always recommend that.
Now I have two very hot Thai chilis.
If you love spicy things,
just by the by,
I have a recipe on the blog for a spicy margarita
and the simple syrup uses these guys
and some jalapenos and it is intoxicatingly delicious.
You will be drunk in no time.
Just by the way.
Okay, we're gonna cut these in half,
de-seed them, and then chop them up.
So try not to touch the chili too much,
you definitely will have to wash your hands
after handling it.
And don't touch your eyes or any other sensitive areas
of your body.
Or if you're prepared, like I'm not,
you could wear gloves.
(chuckles)
I am not a spice wimp, per se,
but I do like spicy things,
but you'll never catch me like, having that
ultra-hot, you know, ghost pepper or anything,
or, you know, doing any kind of a challenge.
That's not, that's not my thing.
That's not living my best life.
There we go.
These will soak in the marinade
and they'll add some nice heat, so.
You can adjust accordingly.
You could also skip the chilis entirely.
I'm adding 1/3 of a cup, or 60 grams of brown sugar,
into a large bowl.
Two tablespoons of soy sauce.
1/4 teaspoon of brown ginger.
Two tablespoons of mirin.
Two tablespoons of sesame oil.
Two teaspoons of red miso paste.
And finishing off by adding the garlic and chili in there.
Okay. Give it a good whisk.
Break it all up.
Now that my marinade is all ready,
I'm gonna add two fresh salmon filets face-down
so that the meat is getting all that marinade.
And then just let them soak for a few hours.
Move them around so that they get marinade all over.
Cover them up, put them in the fridge for a few hours
to really soak in there,
in the meantime, I'll be washing my hands thoroughly,
and making a side salad for this dish.
So it'll be nice and healthy.
No carbs today.
Except for the sugar and everything else
that was in the marinade.
Shh.
I've been gorging myself on blackberries lately,
they're in season and so beautiful.
Like, just take a look at that.
It's amazing.
It's gonna make a wonderful salad
along with some peppery rocket or arugula,
depending on which country you're in,
and a couple of other ingredients.
So let's get started on that while the salmon is marinading.
I'm adding about 1/4 of a cup of olive oil.
Into my mason jar.
About a tablespoon of honey.
Exact measurements not necessary.
Gonna add in four really ripe blackberries.
Give this a quick muddle,
just to break up the blackberries a bit.
Now, I'm gonna cut up a little bit of fresh thyme.
If you don't have fresh thyme, super fine.
Go ahead and use the dried stuff.
You wanna make sure to take the stalks off of it
because they're a little woody
and nobody wants that much texture.
A little chop just to help release some of the oils.
And now let's place that into our vinegarette.
You'll notice that we're missing the vinegar.
And a pinch of salt.
So let's add a pinch of salt in here.
Now we're adding in about 1/4 of a cup
or just maybe a little bit less of champagne vinegar.
You don't have to use champagne vinegar,
any vinegar you like is fine.
The acidity in the vinegar will really bring out
the blackberry flavors and just make it nice and crisp.
In you go.
And now it's time for a good old fashioned shake.
And now a nice little shake.
You're gonna agitate things.
I'm already winded.
So out of shape.
You know, if you kept the blackberry,
the thyme, and honey, you have the beginnings
of a great cocktail.
Just saying.
It's agitated. It's emulsified.
Let's give it a taste and see how it is.
Beautiful pink color.
I love it. I love it.
It's perfect.
Let's build that salad now.
Do you see this color?
It's so beautiful.
It's like a deep millennial pink.
I love the look of these whole blackberries,
but they're really not manageable
because this is like a bite.
So you wanna have a little bit of flavor in each bite,
not just a big blackberry and one leaf.
We're gonna cut them up into halves,
and I actually think they're really pretty
cut in halves too.
When you're eating things like berries
now is the time to prioritize an organic variety
just because berries have
look how thin that skin is.
Do you see it?
It's like paper thin.
So you don't wanna eat a fruit that has pesticides
when the skin is that thin.
If it was like an orange or a grapefruit
it's not as bad because you know,
you aren't even eating the skin.
But in a berry, you're eating the skin,
it's really thin, things are permeating through.
So if you can, if you're concerned about those things,
try organic.
And for a salad I can give you instructions
and I will put measurements on the blog,
like this will be one clam shell of blackberries,
but it's always up to you.
If you wanna add in some avocado,
let's have some avocado.
If you wanna have some raspberries,
that's fine too.
I think as long as you keep the spirit of the vinegarette,
you can do whatever you want to a salad.
That's my personal philosophy.
Just for kicks, I'm gonna add in
some nice peppery radishes too.
But I'm gonna try and slice them paper thin.
'Cause again, I wanna have a little bit of everything
in each bite, not just a big ol' chunk of radish.
Things like avocado would be a nice contrast
to the peppery arugula,
so I will be adding in some nice slices of that.
Opening an avocado is always like,
a moment of truth.
You're either gonna be living your best life,
or so sad that you have like a rotten avocado.
(gasps) Yay!
To assemble my salad, I'm adding in
a generous amount of rocket.
You could also use mixed greens, butter lettuce,
whatever you like.
But I love peppery things, so rocket it is.
Gonna add in my blackberries.
My paper thin radish slices.
You know like, a salad is basically just leaves.
Not the most appealing thing.
So it's always important to make it visually beautiful.
If the salad looks gross, nobody's gonna want it.
Ching.
All right, and I'm gonna add in
some of my avocado slices as well.
It's currently naptime, but somebody named George
isn't feeling it.
So if you hear him crying in the background,
you know what's up.
All right.
Little shake, and we're gonna add a nice drizzle
of our beautiful fresh blackberry vinegarette on.
Give it a toss so all the heavy things
go straight to the bottom and you're left
with nothing but leaves on top.
That's tossed now, but just between you and I,
you're gonna want to arrange it nicely on top
so people know what's happening before you serve it.
Transfer to a baking sheet
lined with parchment paper or foil.
Then spoon on some of that delicious marinade.
A little bit extra never hurts.
This is gonna go into the oven
and broil for nine minutes
or until you see it turning golden brown.
This miso glaze did everything and more.
The salmon is so flavorful
and I really like the combination
of the peppery rocket and the sweet
and kind of tart blackberries.
Hope you get to make this recipe soon.
Thanks for watching and don't forget to subscribe.