MISO SALMON WITH BLACK VINEGAR AND SOY

Classic miso salmon gets dressed up in citrus, soy and Chinese black vinegar. Chinese black vinegar adds the funk and is definitely worth the buy/try if you don't already have it, but this dish is still delicious without it. Though this dish does require you marinate salmon for a lengthy period, the actual cook is SO quick. And other than mixing it up the marinade, your fridge is doing all the work. Easy weeknight protein or impressive dinner party idea.

PREP TIME: salmon should be marinated for at least 6 hrs and up to one day

COOK TIME: broiled for 6- 10 min. depending on whether you leave your salmon in one big piece or cut it into individual pieces.

Recipe Credit: the miso salmon concept originated in Japan hundreds of years ago, but was popularized in America in the by chef Nobu Matsuhisa at his iconic restaurant NOBU.

Get the book and try out his recipe.

Americas test kitchen salmon - 1/2 cup miso, 3 tblsp mirin, 3 tblsp sugar, 1/4 cup sake

my vinaigrette: 2 tblsp soy, 1.5 tblsp black vinegar, one lemon squeezed all over salmon when it comes out....if in pieces cook salmon 7-8 minutes, if whole broil for 10