Miso Marinated New Zealand King Salmon

Yep - I did it - I took one of the simplest, most amazing preperations for butterfish aka black cod aka whatever and I modified it a bit for our New Zealand King Salmon.

The recipe for the marinade is really simple.  All you need for my version is White Miso, Top-of-the-South Sauvignon Blanc, Mirin and Sugar.  Go 1/2 cup on each of the ingredients.  Place all ingredients into a sauce pot and bring to a slight boil ensuring you stir often so the sugar disolves.

Let the marinade cool and place your fish into a ziploc bag.  Add the marinade.  Remove the excess air from the bag and let the marinade work on the fish for three days - rotating the fish in the marinade once or twice per day.

Once you're ready to cook - I heat a convection oven to 450 degrees F and let the salmon cook for 6-8 minutes.  I drop the temp to 250 and let the salmon cook for 3-5 more minutes.  If you are lacking caramelization - bust out the blow torch.

The end result is a beautifully charred and crispy/caramelized outside with a luscious and flavorful salmon flavor on the inside.  Amazing!