12 oz. Salmon Filet, boneless
3 Tbl. Aka Red Miso Paste
2 Tbl. Black Garlic, smash to paste
1 tsp. Ginger, chopped
2 Tbl. Scallions, chopped
1 C. Red Wine
1 Tbl. Soy Sauce
2 Tbl. Rice Vinegar
In a small sauce pot, combine the red wine, ginger, black garlic, scallions and bring to a simmer to reduce to 1/8 c glaze. Whisk in the red miso paste, rice vinegar and soy sauce. Pass this sauce through a fine mesh strainer. Brush the glaze over the top of the fish in a thick layer and allow it to marinate for 2-3 hours. Preheat oven to 400°F then roast the fish on a baking pan until done.
Serve with St. Supéry, Rutherford Estate Vineyard Cabernet Sauvignon
Other fish options: Arctic Char, Bass, Sturgeon
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