Salmon will style ‘higher’ with one ingredient skilled has used for many years
If you’re looking for a way to make your salmon taste even better, a cooking expert has shared her secret ingredient that she has been using for over 20 years
Salmon is a fantastic choice for dinner, being both healthy and quick to prepare when you have the right recipe.
This versatile fish can be grilled, pan-seared, air-fried, or baked in olive oil, seasoned with salt and pepper. And with one special ingredient and a tailored recipe, it can taste even “better”.
Cooking pro Myo Quinn, from Simply Recipes, has been using the ingredient for “over 20 years” and claims it elevates her salmon dishes. She revealed that she bakes her salmon with salt and pepper, then adds miso.
She said: “I attribute the appeal of baked salmon – whether it’s simply seasoned with salt and pepper or topped with a glaze – to one ingredient I always use to season it: Shiro (white) miso.”
“It’s been my go-to weeknight dinner for over 20 years, and I never skip this one ingredient. It’s my secret weapon for turning this fatty fish into a weeknight dinner centrepiece.
“It’s salty, earthy, and funky, which translates to flavour, flavour, and more flavour without overwhelming the fish or the other ingredients.” So, what exactly is miso?
It’s a Japanese seasoning made from fermented soybeans. Shiro miso, often labelled as white miso, is sweet, has a light floral aroma, and isn’t too salty.
Myo prepares enough salmon miso glaze for around six regular fillets, reports the Express. For the recipe, simply combine all the ingredients listed above in a bowl and spread it over the top of the salmon fillets – there’s no need to spread it on the skinned side.
While you let the fish soak up all those delicious flavours, crank up your oven to a sizzling 220C/200C Fan/Gas Mark 7 and let it heat for a good 10 to 15 minutes. But if you’re an air fryer aficionado, you can use that too.
And don’t worry about the miso overpowering your salmon – according to culinary whizz Myo, you “won’t taste the miso”, but you’ll definitely “notice the oomph in flavour”.