Lightly Cured Salmon with Miso and Ginger
Salmon supplies omega-3 fats and satisfying protein, while miso and ginger add fermented umami without any heavy heat treatment. The result is firm, savory slices with an Asian accent that work well on cold platters and in salads.
In a bowl mix miso paste (40 g), rice vinegar (15 g), ginger (5 g), sesame oil (5 g), and allulose (4 g) into a thick even marinade.
Pat the salmon (300 g) dry, coat it with the marinade on all sides, and place it in a lidded container. If any marinade remains in the bowl, spread it over the thickest parts of the fillet.
Refrigerate the fish for 18-24 hours. During that time the salmon will firm up and the miso and ginger will give it a pronounced savory and spicy aroma.
Before serving, gently scrape off the excess marinade, slice the fish thinly, and serve it chilled. This salmon is especially handy for salad bowls, rice-free rolls, or protein-rich appetizers.
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