Prep time: 20 minutes
Cook time: 10 minutes
The story of Saint Paul Miki and Companions (Feast Day February 6) is a perfect example of all three pillars of prayer, asceticism, and fraternity.
When the first missionaries like St. Francis Xavier came to Japan in 1549, they were welcomed. But in 1587, the new leader Hideyoshi banished them and began destroying their churches. More than 3,000 Christians were martyred. Among these were 26 men who were tortured and then forced to walk more than 300 miles to Nagasaki where they were to be crucified as Jesus had been. The next time you feel like complaining about a short, cold shower, reflect on how this fraternity of men marched together for weeks through snow and ice and freezing rivers. They welcomed their suffering, prayed the rosary together, and sang psalms of praise and joy.
I created this recipe to inspire you to visit your local Asian market for some of the ingredients like the miso paste. If you haven’t been to an Asian market already, you will be blown away by how reasonably-priced most items are. Take the time to check out their wide selection of fresh and frozen seafood, perfect for all these meat-free days in your future. And you won’t want to miss the huge variety of Ramen noodles.
This Miso-Marinated Salmon recipe promises a firm, flavorful fish that is both sweet and savory. Broiling the fish with the pan in the middle rack of the oven allows for the fish to caramelize and cook evenly at the same time.
- 1/4 cup miso paste
- 3 Tablespoons sesame oil (1 Tbsp for salmon & 2 Tbsp for broccoli)
- 1 Tablespoon rice vinegar
- 3 Tablespoon low-sodium soy sauce (1 Tbsp for salmon & 2 Tbsp for broccoli)
- 1/2 teaspoon sugar
- 2 salmon fillets, 6 to 8 ounces each
- 2 cups broccoli, trimmed and cut into florets
- 1 green onion, sliced, for garnish
- Sesame seeds, for garnish
- 2 cups cooked white rice
- In a small bowl, whisk together the miso paste, 1 Tbsp sesame oil, rice vinegar, 1 Tbsp soy sauce, and sugar. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 6 to 8 hours.
- Take the salmon out of the refrigerator and let it come to room temperature for 15 minutes before cooking. Preheat the broiler. Place a 8 x 8-inch wire rack on a 13 x 18-inch sheet pan. Cover the wire rack with aluminum foil.
- Remove the salmon from the marinade and use your fingers or a spoon to wipe off most of the marinade. Do not use water to rinse off the fish.
- Place the salmon fillets, side-by-side 1-inch apart, skin-side down, on top of the rack.
- Spread the broccoli on the other side of the sheet pan. Drizzle the broccoli with 2 Tablespoons sesame oil and 2 Tablespoons soy sauce.
- Place the pan on the middle rack of the oven (8-inches from the top heating element). Broil until the salmon is cooked to an internal temperature of 125-130 degrees, about 10 to 12 minutes.
- If desired, remove the salmon skin from the fillets before serving.
- Sprinkle with sliced green onion and sesame seeds. Serve immediately with a side of cooked rice.