miso teriyaki salmon head
did a superb roasted miso teriyaki salmon fish head on 3.6.2018. ^^
bought a few S$3 salmon fish head from song fish when i bought salmon belly recently.
there was one left in the freezer so i took it out, defrosted, cleaned/washed with salt and cooked it for lunch la. 🙂
miso teriyaki salmon head
miso teriyaki salmon head
a really simple recipe-
- 400g – 500g salmon fish head
- 1tbsp flat miso
- 1.5tbsp light soy sauce (if not adding miso, can add 2.5tbsp light soy sauce)
- 2 – 3 tbsp olive oil
- add sliced ginger, a few stalks of scallions (i didn’t have today)
- & grilled 10mins in 250degC oven
miso teriyaki salmon head
head was super fresh!
meat was very sweet & tasty, and not fishy, with the flavours of miso & the fragrant light soy sauce.
grilling gives a slight charred skin & wonderful grilled flavours, the sauce dries up a bit so more intense, and the more fatty parts of the flesh near the belly combines well with miso & light soy sauce, are not chunky in texture like the steak or fillet parts, so perfect la!
c.h.e.f andy
Ingredients-
- 400g – 500g salmon fish head
- 1tbsp flat miso
- 1.5tbsp light soy sauce (if not adding miso, can add 2.5tbsp light soy sauce)
- 2 – 3 tbsp olive oil
- add sliced ginger, a few stalks of scallions (i didn’t have today)
Directions-
- clean, wash with salt & drain
- rub 1 tbsp flat miso on the 2 half-heads on both sides.
- add 2tbsp olive oil, and 1.5tbsp top quality light soy sauce
- add sliced ginger & put on a few stalks of scallions
- grilled in a 250degC oven
