Tony Zentgraf
Cedar Planked Miso Glazed Salmon with Sauteed Japanese Eggplant and Asparagus uses a miso marinade that has a deep savory umami flavor with a salty-sweetness that pairs well with the salmon fillets.
Quick and easy to prepare, mix the ingredients of the marinade and coat the salmon filets. Refrigerate for a few hours and grill on the cedar planks. You will want to make this again and again.
Making Miso
Combining the soybeans with grains makes Koji, it helps expedite the fermentation process. Koji, used in the production of Soy Sauce, Mirin and Sake; it also works as a meat tenderizer. Using miso in a marinade the koji works as a meat tenderizer.
Types of Miso
There are three different types of Miso, depending on the fermentation time determines teh final flavor of the miso. There are other variations of miso. Let’s discuss the three most used.
Shiro Miso
Also known as White Miso, because of the short fermentation, 6 mo to a year, Shiro Miso typically has a lighter flavor. The flavor profile that pairs with lighter foods, made into salad dressings, marinades and used in soups.
Aka Miso
Aka Miso is also known as Red Miso. This type of miso is fermented up to five years and uses more soybeans than other varieties. Plus, the longer fermentation gives it the red color and bolder flavors. Red Miso is good with heartier dishes and in marinades.
Awase Miso
Awase Miso is a mixture of both Shiro and Aka Miso pastes. When mixed it creates a bronze like color. You can find this mix at stores or you can mix it yourselves. The flavor profile is somewhere in between the other two and can be more versatile in cooking.
Health Benefits of Miso
There are several areas where miso can help with your health. Miso can help improve digestion. Misos are packed with nutrients and may help reduce certain types of cancers. Plus it can help to strengthen your immune system.
Find some delicious Miso made in Southern Oregon at Mido’s Miso
Japanese Eggplant
Japanese Eggplant
- Japanese eggplant has a sweeter, less bitter taste than regular eggplant such as globe or American varieties.
- This is partly due to the Japanese eggplant having less seeds which leads to that bitterness.
- Japanese and Chinese eggplant have similar flavors. They are interchangable in recipes. Japanese eggplant have a darker purple skin and can have a slight curve to them.
- The Chinese eggplant has a lighter purple color and towards the top near the stem can have some white. These eggplant are usually longer and straighter than the Japanese variety.
- Many times at Chinese or Thai restaurants eggplant dishes that have a good amount of sauce. The flavor of the eggplant may get somewhat diminished by the flavors in the sauce.
In this recipe the eggplant has minimal seasoning and the flavor of the sweet eggplant comes through nicely. The miso in the marinade is a nice balance to the sweetness of the sauteed eggplant.
One of the benefits of using other types of eggplant vs the Globe or American is you don’t have to salt the eggplant to get the bitterness out. Just peel and use, one more benefit to the Japanese eggplant.
Try the recipe for Seared Lingcod with Citrus Compound Butter
Enjoy!
Cedar Planked Miso Glazed Salmon
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Salmon Miso Marinade
- 2 ea 6-8 oz Salmon Fillet Portions – skin on - (Pre portioned and packaged salmon with cedar plank from grocery store or fillet cut and placed on cedar planks for grilling)
- 3 tbsp White Miso - I used Mido's Miso a local Southern Oregon miso company.
- 3 tbsp Mirin
- 1 ½ tbsp Pickled Ginger Juice (or Rice Vinegar)
- 2 tbsp Soy Sauce
- 1 tbsp Green Onions minced
- 1 ½ tbsp Ginger minced
- ¼ tsp White Pepper
- 1 tsp 1 tsp Sesame Oil
Sauteed Eggplant & Asparagus
- 2 ea Japanese Eggplant peeled and sliced into bias cut 1/2" thick
- 8 ea Asparagus end trimmed and cut into 2-3" bias cut
- ½ tsp Togarashi 7 Spice Blend - (or substitute a blend of Kosher salt, white pepper, powdered ginger, sesame seeds, granulated garlic & granulated ginger)
- 2 ea Garlic Cloves minced
- 2 tsp Light Soy Sauce - (or 1 tsp water and 1 tsp soy sauce)
- 1 tsp Vegetable Oil
Instructions
Preparing the Salmon and Miso Marinade
- If using whole fillet salmon, trim and cut into portions. If using pre portioned salmon with a cedar plank, remove the salmon from the cedar plank for marinating.
- Mince the ginger and scallions.
- Combine the Miso marinade ingredients in a bowl and mix to combine, breaking apart the Miso paste.
- Place the salmon flesh side down in the bowl of marinade. Turn to coat the salmon on both sides.
- Cover and refrigerate for 2-4 hours to allow the marinade to penetrate the salmon.
Grilling the Cedar Planked Salmon
- Preheat the grill to a medium high heat. Temperature of the grill should be between 350-450°.
- Place the marinated salmon on the cedar plank.
- Once the grill is preheated, place the cedar plank with the salmon on the grill grates.
- Close the lid to the grill and cook with the lid closed for 12-15 minutes. You can take the temperature of the salmon, it should be at least 130-140°.
- Remove the salmon on the cedar plank onto a plate.
Preparing and Sauteing the Eggplant and Asparagus
- Mince the garlic.
- Peel and cut the eggplant.
- Cut the asparagus.
- If not using Togarashi spice mix, mix the other seasoning ingredients together.
- Heat a saute pan over medium high heat.
- Add the eggplant bias cut pieces into the saute pan.
- Let them sit for a minute or so to brown on the first side. Adjust the heat lower if needed to avoid burning.
- Once they are browned on the first side, turn them over.
- Add the asparagus and garlic. Saute for a few minutes until the asparagus begins to become tender.
- Season with Togarashi spice and toss to coat.
- Add the light soy sauce and toss to coat.
- Adjust seasoning with salt if needed. Serve with the grilled cedar planked salmon and ENJOY!
Cedar Planked Miso Glazed Salmon with Sauteed Japanese Eggplant and Asparagus makes a great weeknight meal!
