My daughter would like me to make this dish every single day. The Bonito Sprinkles raise it to an entirely new level of delicious.
⏲️ Cook time: 10 minutes Prep Time: 15 minutes Serves: 4
1.5 lbs. thick-cut salmon, cut into 4 pieces
3 T Shiro Miso paste (use gluten-free miso for a gluten-free dish)
3 T mirin (Japanese rice wine)
2 T soy sauce (or Tamari for a gluten-free dish)
4 T Ocean's Balance Bonito Seaweed Sprinkles
Preheat oven or grill to 450°F.
Arrange salmon skin-side down on baking sheet.
Make the Miso Glaze: Stir together the Miso and Mirin until the Miso is dissolved. Add Soy Sauce; stir until completely blended. Using a basting brush, cover all 3 sides of the salmon with the Glaze.
Grill or bake the salmon 7 to 10 minutes, until the middle is just cooked and the skin is crispy.
Top with Bonito Seaweed Sprinkles.
Serve with Thai sticky rice and roasted brussel sprouts.
Pairs with: Crisp, white wine such as Sauvignon Blanc or dry Riesling.