Tea and Cherry Smoked Miso-Sake Salmon

One of the things I love about well done Japanese food is the subtle layering of delicate flavors. We set to replicate that in this dish and it delivers. The miso and sake form the base of a marinade, adding gentle and clean flavors. The salmon was then smoked  tenderly at about 180 degrees for roughly two hours with the addition of Japanese green tea and cherry wood. The combination delivers a pleasant fruity green tea  infused smokiness reflected in the patina on the still moist and juicy fish. This dish is well worth the effort. We served it with a  little Asian inspired slaw.

Marinade

  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1/2 cup sake
  • 1 Tbs fresh grated ginger
  • Juice of 1 lime
  • Zest of 1/2 lime
  • 2 tsp red miso paste
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