not quite butterfish, but still good

After the plethora of meats that I've been eating, I felt the need to eat lighter tonight.

Like any good local person, I keep all the necessities in stock at all times and that includes a freezer full of frozen delights. (And not to mention, my closet is also full "dry good delights" - cases of toilet paper, paper towels, and tissue. Oh, that reminds me, I only have about 4 rolls of TP left so need to buy more.) Included in my personal frozen section, I try to keep some kind of fish from Trader Joe's on hand. I know... frozen is not as good as fresh, but let's face it, it's totally cheaper and more convenient.

Perhaps I should have taken a cue from jess, as turning on the oven was not the best thing to do in the summer heat... but despite my toastly kitch, it all turned out quite nicely. Next time, however, I think I'll toss the salmon in the broiler for the last few minutes so the miso on the outside browns and turns to a crust.

Misoyaki Salmon (Baked Salmon with Miso) served with spinach
Marinate salomon steaks for at least 30 min in shallow mix of soy sauce, mirin, sake and garlic (flip steaks after about 15 min). Then place salmon in pan. Mix a scoop of miso with a couple spoon fulls of the remaining sauce. Spread and drizzle miso-sauce on the fish. Bake, sauce side up. After 10 minutes or so, flip steaks and glaze other side. Bake for 10-15 min or until cooked through.

Tomorrow, if I dare, I'll battle the carbs and have the leftover salmon with chazuke (rice in green tea)!