Facemelting Miso Salmon

Out of all the things I've made for my friends and family, this is the most popular. I've even gotten friends who don't like salmon to love this.

This original version is a soup - but you can easily take the salmon and its marinade and use it in all kinds of other ways. Use it to top a salad, or serve it alongside rice. This original recipe is still my favorite though - and boy does it look impressive to serve.

Serves 2-4


Ingredients
2 - 4 skin-on salmon fillets (one per person)
oil, for pan frying
1 pack ramen noodles per person
6 cups chicken broth
1 tsp dashi granules
1/2 tsp fish sauce (nam pla) - optional
2 handfuls fresh spinach leaves
chopped green onion, to taste

For the marinade:
3 tbsp sake (or rice wine)
3 tbsp mirin
5 tbsp miso paste
1 tsp extra fine sugar

Directions
Put the salmon in a ziploc bag. Mix the ingredients for the marinade - I find whisking it works well. Pour the marinade over the salmon and coat well. Seal the bag and let marinate in the fridge for 2 hours.

Preheat the broiler to high. Heat a little oil in a skillet, add the salmon, skin side down, and cook for 2 minutes, or until the skin is crisp.

Transfer the salmon to a foil-lined cookie sheet and cook under the broiler for 5 minutes, or until just cooked through. Once they have cooled a little, you can slice off the skin, if you like, with a sharp knife.

Meanwhile, cook the ramen noodles according to the package directions, throwing away the spice packets. Drain. Heat the stock, dashi, and fish sauce (if using) in a pot.

Divide the noodles between bowls, add some spinach to each, and pour over the hot stock. Top with a piece of salmon and green onion to taste.