Photo by Joseph De Leo, Food Styling by Greg Lofts
Because miso-marinated salmon is strongly flavored by the marinade, the cooked fish is traditionally served without any sauce. In this preparation, however, I break with convention by serving miso-marinated salmon with a bright green spinach sauce underneath. To adjust the flavor balance, the fish is marinated for a shorter time than is traditional. This preparation requires two tightly woven, thin cotton cloths, about 12" square, or four similarly sized pieces of cheesecloth. The cloth keeps the salmon from direct contact with the miso and makes it easy to remove the salmon from the miso marinade without any residue adhering to the fish. The marinated fish should not be rinsed in water since water would wash away the delicate flavor.
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