Salmon marinated with miso paste

Ingredients for 2 servings:

• 2 salmon fillets with skin, approx. 150 g each
• 2 tbsp miso paste (light)
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp soy sauce
• 1 tsp sugar
• Oil for frying

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 7 minutes; Total time approx. 1 day 17 minutes

Heat the miso paste, mirin, sake, soy sauce, and sugar in a small saucepan over low heat until the sugar has dissolved. Let cool. Wash the fish fillets and pat dry. Brush the mixture over the fish, avoiding the skin side. Marinate in the refrigerator for one day. Carefully scrape the marinade off the salmon fillets with a teaspoon and set aside. Dab any residue with a paper towel, as miso burns very quickly. Heat the oil in a pan, fry the fish skin-side down over medium heat for four minutes, turn over, and fry the flesh side for another two minutes. Cooking times depend on the thickness of the fillets; the salmon should still be translucent on the inside. When the fish is almost cooked, brush the flesh and skin sides with the remaining marinade and fry briefly again. Note: Be aware that even the absorbed paste burns very quickly.