Total time: 1 1/2 hours | Serves 8
- 1/4 cup capers packed in brine
- 1/4 cup white miso
- 1/4 cup extra virgin olive oil
- 2 tablespoons agave syrup
- 1/2 cup mirin
- 2 pounds salmon filet, pin bones removed
Step 1In a medium bowl, crush the drained capers with a fork. Whisk in the miso, olive oil, agave and mirin.
Step 2Slice the salmon filet into 8 pieces and marinate the salmon with the miso-caper mixture in a covered dish or resealable bag for 1 hour in the refrigerator.
Step 3Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and bake until the salmon is opaque and flakes easily, 15 to 20 minutes.
Note: Adapted from "Party Like a Culinista" by Jill Donenfeld and Josetth Gordon, who "Once you've marinated the fish and put it on a baking dish, pour the extra marinade into a saucepan over medium heat for about 10 minutes to let it reduce slightly. When the fish is ready and out of the oven, ladle some extra marinade on top." For a vegan dish, substitute tempeh or portobello mushrooms for the fish.
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