TIME FOR GREAT SEAFOOD RECIPES

TODAY IS ASH WEDNESDAY AND THE START OF LENT.

SEAFOOD RECIPES WILL FOLLOW FOR THE NEXT WEEK OR SO.

SHARE YOUR FAVORITES.

MISO GINGER MARINATED SALMON

Ingredients

1/4 cup white miso (fermented soybean paste)

1/4 cup mirin

2 tablespoons unseasoned rice vinegar

2 to 3 tablespoons Pacific Jade soy sauce

2 tablespoons Cross Valley Farms green onions, minced

1 1/2 tablespoons minced fresh ginger

2 teaspoons Pacific Jade toasted sesame oil

4 Harbor Banks salmon fillets, 8 ounces each

Salt and freshly ground pepper

Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.