The ingredients for the sauce should be found in the Asian section of your grocery store, or at an Asian specialty shop. If you can't find mirin, you can substitute ¼ cup of white wine and a tablespoon of honey.
INGREDIENTS | SERVES 4
¼ cup rice wine vinegar
¼ cup mirin
¼ cup red miso
4 6-ounce salmon fillets
2 tablespoons vegetable oil
Combine the vinegar and mirin in a sauce pan until it is very warm but not boiling. Stir in the miso paste and dissolve. Cool to room temperature.
Rinse off the salmon fillets, remove any bones, and pat dry. Place them inside a sealable plastic bag. Pour the cooled mixture over the fillets and coat. Place in the refrigerator and let it sit for at least 8 hours, but no more than 3 days.
Place your grill pan over medium-high heat. Brush the ridges with vegetable oil. Once the pan is heated, place the salmon skin side up. Cook for 3 minutes. Turn the fish to cook for 3 minutes on the other side. At this point the fish should be medium-rare. But if you prefer the fish cooked more thoroughly, turn the fish flesh side down and place the fish at a different angle. Cook for 2 minutes on each side.
Place the leftover marinade in a saucepan over medium-high heat and bring to a boil. Boil for several minutes so it reduces to a syrup and brush or pour over the fish.
Miso is common in Japan and is made by fermenting rice, barley, and/or soybeans with salt and a special fermenting agent. The thick paste is used in soups, sauces, and for pickling meats and vegetables. It is high in vitamins, minerals, and protein and was necessary during times of drought since it could be preserved and kept for a long time.