I love miso flavored anything. I first had the alaskan butterfish marinated in white miso at Ming Tsai’s restaurant, Blue Ginger in Boston. It was so fabulous that I replicated it at home with great success. Alaskan butterfish or black cod is quite expensive and is definitely not for a regular weeknight meal. I wanted to use similar flavors and try it with another fish. Salmon came to mind since it is one of the healthiest fish to have and it is not as expensive.

I bought fresh Alaskan salmon at Whole Foods. I am a little leery about using the farm raised variety, especially since they add color to make the salmon pink- I really don’t like that idea at all. I would rather have salmon less often and pay more for the wild variety. 

I bought a big piece and and marinated it with white miso, tamari and a little mirin. The flavors are wonderful together and compliment the fish really well. I also made a fried rice with the fish – I had fresh corn and bok choy in the fridge and decided to combine the two in the rice (recipe to follow on Monday). 

It was great healthy meal. My daughter does not like salmon- at all. So, I had her try a bite (she hated it) and then gave her the fried rice and made a chicken sausage for her on the side. She is usually such a good eater that I didn’t have a problem with her not enjoying the fish. It is probably the only fish she doesn’t like. All in all it was a successful meal.

• 4 salmon fillets (6 oz each, about an inch thick)
• 1 tablespoon white miso paste
• 2 tablespoons tamari
• 1 teaspoon sugar
• 2 teaspoon honey
• 1 tablespoon mirin
• 1 tablespoon butter

Mix the miso, tamari, sugar, honey and mirin together and marinate the salmon for 2-3 hours.
Arrange fish in a shallow dish lined with aluminum foil. Spoon the left over marinade evenly over the fish. Distribute the butter evenly over all the fillets.
Broil 10 minutes or until fish flakes easily when tested with a fork.
Serve with fried rice.