Baked Miso Salmon

Yesterday I baked salmon broiled for like 9 minutes and then baked at 350 cause it was burning. Turns out it was a bit over cooked but the middle was good. I used thermometer and pulled at 115ish, with some miso stuff on top.

Jenny made the miso sauce.

This time I’m baking to 80F and then broiling to 105F with all the miso sauce on top. Landed at 125, very good, maybe broil more for crisp? Fish

I made https://www.justonecookbook.com/miso-salmon/ for Edmund and Jenny

Good for ~1lbs of salmon filets. Defrosted in bowl of water cold ~25 minutes. Marinated for ~30 minutes. Just broil for like 4 minutes. 12 minutes was so long. Even 6 minutes was too long I think.

Made in toaster oven using above recipe. Starting at room temperature. Probably just one glaze layer on top. Jenny found it too salty when I marinated for ~3 hours. She said maybe only 30 minutes would be a lot better. Pulled out of toaster oven at 4 min broil and 2 min bake, it ended at 130F and was flaky.

I bought a whole black cod (saber fish) from City Fish at Heart of the City Farmers' Market. $17 for 1.5 lbs of meat. Good!

I deboned it and threw the trimmings into the air fryer, with oil and salt. It turned out adequately crispy to chew through the bones.

The rest I pan fried in a little oil on a cold pan with grated ginger and sprinked some scallions on at the end. It was good! Skin side down.

Cleaned the skin with a spoon. Salted the meat.

1.5 lbs was a decent amount, too mcuh for two people but I was able to finish it, just no sides or anything, only rice.