Grilled Miso Salmon and Eggplant

Grilled Miso Salmon and Eggplant
Photo by Leo Gong


  • 4 center-cut skin-on salmon fillets (6 to 8 oz. each), rinsed and patted dry
  • 2 tablespoons grated peeled fresh ginger
  • About ½ cup canola oil
  • 1 cup white miso paste (see Notes)
  • 4 Japanese eggplants (see Notes)
  • 1/3 cup sake
  • ½ cup sugar
  • + 3 more ingredients
    • 1 fresh lemon
    • ¼ cup finely chopped chives
    • 1/3 cup mirin (sweet sake)

1. 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. Add sugar and ginger and whisk until sugar dissolves. Pour half of miso mixture into a large bowl and the other half into a medium baking dish and let cool, abo...

View full recipe at My Recipes


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