Grilled Miso Salmon and Eggplant

Name: Grilled Miso Salmon and Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters About canola oil; 59 milliliters finely chopped chives; 4 Japanese eggplants (see Notes); 2 Tbsps grated peeled fresh ginger; 1 fresh lemon; 79 milliliters mirin (sweet sake); 237 milliliters white miso paste (see Notes); 79 milliliters sake; 680 grams center-cut skin-on salmon fillets each), rinsed and patted dry; 118 milliliters sugar

You can never have too many main course recipes, so give Grilled Miso Salmon and Eggplant a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 904 calories, 47g of protein, and 44g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. If you have canolan oil, chives, sake, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

In a small saucepan, bring sake and mirin to a boil and boil 30 seconds. Lower heat to medium and add miso, whisking until dissolved.

Ingredients you will need

Mirin

Miso

Sake

Equipment you will use

Whisk

Sauce Pan

Add sugar and ginger and whisk until sugar dissolves.

Ingredients you will need

Ginger

Sugar

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Whisk

Pour half of miso mixture into a large bowl and the other half into a medium baking dish and let cool, about 10 minutes.

Ingredients you will need

Miso

Equipment you will use

Baking Pan

Bowl

Slice eggplant on the diagonal into 1/4-in.-thick ovals and add to miso mixture in bowl, turning to coat. Nestle salmon fillets, skin side up, into miso mixture in baking dish to coat all the flesh, but not the skin. Cover both bowl and dish with plastic wrap and refrigerate at least 8 hours and up to overnight.

Ingredients you will need

Salmon Fillets

Eggplant

Miso

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Bowl

Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.

Equipment you will use

Grill

Shake marinade off eggplant. Oil an unperforated sheet of heavy-duty foil with canola oil and arrange eggplant on it in 1 layer.

Ingredients you will need

Cooking Oil

Eggplant

Marinade

Shake

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Aluminum Foil

Drizzle with 1/3 cup oil and grill over indirect heat area, 15 to 20 minutes, or until soft. Set aside.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with oil; set over direct heat for 2 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Aluminum Foil

Knife

With paper towels, wipe marinade off salmon.

Ingredients you will need

Marinade

Salmon

Equipment you will use

Paper Towels

Brush salmon skins with oil and set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes. While salmon is finishing on direct heat, reheat eggplant over indirect heat.

Ingredients you will need

Eggplant

Salmon

Fish

Cooking Oil

Equipment you will use

Grill

Tongs

Aluminum Foil

Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season each fillet with a few drops of lemon juice.

Ingredients you will need

Lemon Juice

Salmon

Fish

Equipment you will use

Baking Sheet

Spatula

Aluminum Foil

Serve salmon and eggplant sprinkled with chives.

Ingredients you will need

Eggplant

Chives

Salmon

Equipment

Ingredients

Servings:

118milliliters

About canola oil 59milliliters

finely chopped chives 4

Japanese eggplants (see Notes)2Tbsps

grated peeled fresh ginger 1

fresh lemon 79milliliters

mirin (sweet sake)237milliliters

white miso paste (see Notes)79milliliters

sake 680grams

center-cut skin-on salmon fillets each), rinsed and patted dry 118milliliters

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.