I’m thrilled to be partnering with NAKANO® Rice Vinegar this winter to bring you several vibrant and healthy Asian-inspired dishes featuring their portfolio of high-quality rice vinegars. First up is this super simple tasty and perfectly cooked salmon entree: Slow Roasted Teriyaki Ginger Miso Salmon.
Roasting salmon slowly at a low temperature ensures this often tricky-to-cook fish does not become dry and overcooked. This easy teriyaki-inspired pan sauce is full of umami, salty and sweet flavors that pair perfectly with the refreshing mild flavors of fresh salmon. I used high quality farmed Atlantic salmon, which I prefer the taste of over wild sockeye salmon, but you can use any type of salmon you like in this recipe.
For the teriyaki sauce I used a base of low sodium tamari (soy sauce works fine too), NAKANO Seasoned Rice Vinegar, and mirin. I then jazzed it up with white miso paste for a rich depth of flavor, and fresh garlic and ginger for zing. Teriyaki usually has sugar added as well, but since NAKANO Seasoned Rice Vinegar is lightly sweetened, and mirin is sweet, it isn’t necessary to add extra sugar to this sauce.
The NAKANO brand has been brewing quality rice vinegar since 1804. Each variety of NAKANO Rice Vinegar starts with the finest ingredients and is always made with real rice, and is brewed according to traditional practices, creating a clean flavor that is mild and mellow.
Rice vinegar has always been a staple in my pantry. I use it nearly every day to prepare my son’s favorite lunch: tofu and veggie sushi rolls and/or bowls. Just a splash of NAKANO Rice Vinegar adds a light twist to your favorite dishes. Discover the full range of NAKANO Rice Vinegars at your local grocery store and bring the tastes of faraway flavors to your dinner table.
This Slow Roasted Teriyaki Ginger Miso Salmon is
Great for meal planning
Good hot or chilled
Slow Roasted Teriyaki Ginger Miso Salmon
Yield 4 servings
- 1 lb (454 g) fresh salmon fillet
- 2 baby bok choy (287 g) (optional)
- 4 tablespoons (60 g) low sodium tamari or soy sauce
- 2 tablespoons (28 g) NAKANO Seasoned Rice Vinegar
- 2 tablespoons (30 g) mirin
- 2 tablespoons (36 g) white miso paste
- 1 tablespoon (8 g) grated ginger
- 1 teaspoon (5 g) grated garlic clove
- 3-4 stalks/1 oz. (28 g ) scallions, chopped on bias, for garnish
- Preheat oven to 275˚F (135˚C). Line a sheet pan with 2 layers of tinfoil
- Cut salmon fillet into four 4 oz. (113.5 g) pieces and place on the tinfoil lined sheetpan.
- If adding baby bok choy, cut them in half lengthwise and soak for a few minutes in abowl of water to clean out any sand or soil particles, then rinse under cool water and dryon a dish towel.
- In a medium bowl add tamari, NAKANO Seasoned Rice Vinegar, mirin, miso, finelygrated ginger and garlic (use a microplane grater). Stir everything together untilcombined, about 30 seconds.
- Place bok choy pieces cut side up on the sheet pan and fold ends of the tinfoil up onall sides.
- Spoon all of the sauce over salmon fillets and bok choy. Then place pan in the ovenon middle rack and bake until salmon fillets reach an internal temperature of 120˚F(48.8˚C) for medium rare and 145˚F (62.8˚C) for well done. Check the temp first at 15minutes and then every 5 minutes.
- When salmon is done to your liking, remove pan from oven and switch the oven tobroil. When broiler is ready place sheet pan back in oven on the uppermost rack andbroil for about 30 seconds to give the salmon and bok choy a little color.
- Serve by itself or with rice or noodles or salad and spoon some of the pan sauce overthe salmon then garnish with chopped scallions.
- To store leftover cooked salmon, cover and refrigerate, and eat within 2-3 days.
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This post was in collaboration with and sponsored by NAKANO Rice Vinegar. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.