Misozuke is a miso-based marinade used for curing vegetables, fish and meat. I use it here with satsuma zest for a citrus undertone that pairs wonderfully with the salmon and tarragon. For this recipe, I recommend the sweeter saikyo miso as other white miso varieties are saltier. If you cannot find saikyo, use less of the plain white miso and do not add any salt to the marinade. Jersey Royals are wonderful when in season, but other salad potatoes can also be used.
Ingredients
- 2 salmon fillets (about 150 g/5½ oz each)
- olive oil, to drizzle
For the Miso-Satsuma Marinade
- 4 tbsp sweet white miso (preferably saikyo miso)
- 2 tbsp mirin
- 1 tbsp sake
- 1 satsuma zest (about 2 tbsp)
- 1 tsp Maldon sea salt flakes
For the new potatoes recipe
- 500 g (1 lb 2 oz) Jersey Royal new potatoes (or other new potatoes)
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 tbsp tarragon, finely chopped
- Maldon sea salt flakes
- freshly ground black pepper
- 2 fresh bamboo leaves (optional), for garnish
- edible flowers (optional), for garnish
How to Make It
- Prepare the miso-satsuma marinade by mixing all the marinade ingredients together in a bowl.
- Transfer the marinade and salmon fillets to a sealable bag and gently massage the fillets in the mixture to ensure they are completely coated. Marinate for at least 12 hours and up to 2 days; the longer the marinating, the firmer and saltier the fish will be.
- Remove the bag from the fridge 12 hours before cooking to bring the fish to room temperature.
- Wash the new potatoes with a brush under running water but do not peel them. Cook in lightly salted boiling water for 15-20 minutes until tender.
- While the potatoes are cooking, turn the grill (broiler) on to its maximum setting. Line a roasting tray (sheet) with foil, and drizzle a little olive oil over the foil.
- Take the salmon out of the bag, and, using your hands, brush off the excess marinade. Place the fish on the prepared roasting tray (sheet) and grill (broil) skin side up for 3-4 minutes. Turn the fillets over and cook for a further 4 minutes. (Four minutes on each side will cook a 2.5-cm/1-inch thick salmon fillet to medium-rare.)
- While the salmon is cooking, finish off the potatoes. Drain the new potatoes then return them to the pan. Crush each one lightly with a fork, then add the butter, olive oil and tarragon and some salt and black pepper to taste. Stir gently to coat the potatoes.
- Serve the salmon on the bamboo leaves, if using, with the crushed new potatoes. Garnish with edible flowers, if you wish.