Wild Salmon in a Miso Sake
The combination of these flavours marry perfectly with salmon, especially our Wild Pacific Sockeye. Who would ever consider farmed?!?!
Ingredients:
1 cup rice vinegar
2 inch piece fresh ginger, roughly chopped
2 garlic cloves, peeled & quartered
2 tbsp. chili sauce
1 stalk lemon grass, white part only, chopped
3 tbsp. soy sauce
1/4 cup miso paste
juice of 1/2 fresh lime
2 tbsp. Sake (optional)
Method: 1. In a small stainless steel pot place the vinegar, ginger, garlic, chili sauce and lemon grass. Bring to a boil, then turn the heat to a simmer and reduce the liquid to half the original volume. Pour the contents through a strainer, discard the solids and place the clear liquid back into the pot.
2. Whisk the soy sauce and miso into the pot, let it simmer for about 5 minutes. To finish squeeze the lime juice into the sauce, use for basting the salmon as you grill it. Save a little to pass with dinner.
Makes 2/3 cup.
