1/3 cup sake
1/3 cup mirin
1/3 cup white miso paste
3 tablespoons brown sugar
zest of half a lime
4 ( 6 – 8 ounce) salmon filets
spray olive oil ( I use a Misto)
Shifty’s Red seasoning ( your favorite seasoning or S & P
3 green onion tops slice thinly
1 lemon juiced
2 tablespoons EVOO
1 – 2 teaspoon honey
salt & pepper
Making the Glaze
Add all the ingredients for the glaze in a small sauce pan. Over a low heat cook whisking occasionally, melting the miso paste and sugar. Cook for about 5 minutes. remove from the heat and let completely cool.
In a shallow dish lay down the salmon filets cover with the miso glaze. Refrigerate covered for 4 hours up to 24 hours to marinate.
Pre heat the air fryer to 400*
With a paper towel lightly wipe off excess miso glaze. Season the salmon. Spray the cooking tray with oil of your choice, lay the salmon filets skin side down on the tray.
While the salmon is cooking place the glaze in a small sauce pan and warm on a low heat.
Cook for 6 – 8 minutes depending on the size of salmon filet. Check at 6 minutes and continue cooking to your desired doneness. Mine in the photo was cooked at 6 minutes, I prefer my salmon a little moist in the center, you may not. I do not turn my salmon. I like to get as much color as I can get on the presentation side of the fish.
Serve with a drizzle of miso glaze and green onions.
Wash the kale and remove the leafy part from the stem. Tear or cut the leaves in bite size pieces, place them in a bowl and drizzle a small amount of EVOO over them. with your hands massage and move the leaves around. In a small bowl juice the lemon, add the honey, salt and pepper whisk together. Add in the olive oil and whisk until smooth. taste with one of the kale leaves and adjust seasoning if neccessary. Toss with the kale and add the pomegranate seeds.
I served this salmon with the Black Eyed Peas. I think it would also be great served with a coconut risotto, a wasabi mashed potato, stir fried veggies, cauliflower fried rice.