Ingredients:

  • 3 tablespoons (45 g) white miso paste
  • 2 tablespoons (30 mL) sake or dry white wine
  • 1 tablespoon (15 mL) mirin (sweet rice wine)
  • 1 tablespoon (15 g) brown sugar
  • 1 teaspoon (5 mL) sesame oil
  • 500 g (about 1 lb) salmon belly, skin removed and cut into 4 portions
  • 300 g (about 10.5 oz) firm tofu, drained and pressed
  • 1 tablespoon (15 mL) vegetable oil (for cooking)
  • 2 green onions, sliced (for garnish)
  • Toasted sesame seeds (for garnish)
  • Steamed jasmine rice or quinoa
  • Fresh cilantro or shiso leaves (optional)

Instructions:

  1. In a bowl, combine miso paste, sake, mirin, brown sugar, and sesame oil. Whisk until smooth.
  2. Place salmon belly in the marinade
  3. Heat vegetable oil in a non-stick skillet over medium heat. Remove salmon from marinade and cook for 5-6 minutes on each side until golden brown and cooked through.
  4. In the same skillet, add marinated tofu and cook until golden and slightly crisp on all sides (about 5-7 minutes).
  5. Arrange salmon and tofu on a serving platter. Garnish with sliced green onions and sesame seeds.
  6. Serve with steamed rice or quinoa and garnish with fresh cilantro or shiso leaves if desired.