With this fish, less is more: The salty, umami balm of a miso marinade is lightened with lemon zest, which lends floral bittersweetness, and with lemon juice, which brings electric tang and tenderness. Salmon fillets cut into smaller, thinner portions — as they are for a Japanese breakfast spread — end up more evenly cooked and allow the marinade to flavor the fish more intensely (see Tip). If you can find it, yuzu would be fabulous here in place of the lemon. Serve with white rice, miso soup and goma-ae.
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Author
Eric Kim | 2024-04-23
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