Miso is fermented soybean paste. It is an integral part of Japanese cooking and comes in hundreds if not thousands of varying colors, strengths and styles. It is well worth seeking out in Asian or Japanese grocery stores as the cooking possibilities are endless. I made this for salmon fillet, but it would be really good on chicken, pork or tofu, too. It tastes similar to teriyaki, but the miso and sake (Japanese rice wine) add more depth.
¾ cup miso (light, medium or dark)
¼ cup sake
¼ cup warm water
½ cup sugar
1 tablespoon minced, fresh ginger
1 large cloves garlic, pressed or minced
6 salmon fillets
1) Combine everything, except fish in a small soup pot and bring just to a simmer. Reduce heat and barely simmer, stirring often, for just a few minutes-- until the sugar dissolves. Pour into a Tupperware container and allow to cool to room temperature.
2) Place the fillets in the Tupperware with marinade, seal on top and marinate in the refrigerator for 2-4 hours (no longer for fish-- but up to 6 hours for chicken, pork or tofu).
3) The fillets can be grilled, roasted or broiled. To roast: Pre-heat the oven to 425F (210C). Line a baking dish with parchment paper (for easier clean up), or give it a lick of oil (to prevent sticking), place the fillets in, not too close together, so that there is room for the hot oven air to circulate around each fillet. Place dish in the hot oven and bake for about 10-15 minutes, depending on thickness of fish (10 minutes per inch thickness is a good rule of thumb for all fish/cooking times).
Remove from the oven and serve over greens or baby spinach with Wasabi/Ginger dressing. YUM!!