Limone Salmone
By Hungry Caterpillar
My daughter loves this recipe because it's a bit sweet and sour.
I used frozen salmon. Defrost the salmon, wash and pat dry with kitchen napkin. Marinade both side of the salmon with yuzu miso for at least 4 hours in the fridge.
Add a pinch of salt before you sear it in a pan with olive oil.
After fully cooked, squeeze some lemon juice on top of the salmon and serve with rice and veggie of your choice.
Ingredients
1 serving of salmon
2 tablespoon of yuzu miso
1 pinch of salt
Olive oil
Cooked rice
Cooked veggie of your choice
Cooking Tips
When you are cooking salmon, it's usually better to keep the skin on as it provides a layer between your fish's flesh and a hot pan or grill.
Start with the skin-side down, let it crisp up, flip it over and cook until fully cooked.
However I separated the skin this time because my daughter doesn't like the skin. It's a bit drier but still good.