How to Make Marinade for Ginger Miso Salmon

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Part of the video series: How to Make Ginger Miso Salmon

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Summary: Using garlic, shallots and fresh ginger to make the marinade for your Ginger Poached Salmon dish; tips, tricks and preparation tips in this free online cooking video about seafood preparation taught by expert chef Bill Lyon.

Views: 803 | Tags: recipes, recipe, fish, grilled, marinade, salmon, ginger

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About the Expert

Bill Lyons While attending University, Bill Lyons learned to be creative in the kitchen while remaining thrifty and health conscious.
He further expanded his culina... read more

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Video Transcript

How to Make Marinade for Ginger Miso Salmon

Hi, I'm Bill Lyons here on behalf of Expert Village and tonight we're preparing miso ginger salmon. Now we're ready to start prepping our marinade. Our marinade consists of garlic, a shallot, fresh ginger. Always make sure that when you buy fresh ginger that it's nice and bright, that it's dry. You can store this in your refrigerator for quite some time in a paper towel. But before you go to use it, take a vegetable peeler, remove this brown husk on the outside and then you'll have nice clean fresh ginger on the inside. Along with that we're going to be using today white miso paste. If you go to your health food stores, Whole Foods or any of the other stores like that, you'll find that there's several different kinds of miso paste available. Red, yellow and white. Because we're cooking a lightly colored food, we want to really stay with the light miso. It's a very mild flavor. Kind of just adds a little bit of extra body to the menu item. So let's start by first taking or shallot, sorry, our ginger and our microplane and we need to prepare about a tablespoon of ginger. Which sometimes can be a little bit more tedious than we expect. You really want to use fresh ginger, fresh ginger has a lot more flavor than the dried variety. The dried variety for something like this is really not the way to go. It gives it a totally different flavor. Okay. There's our ginger. Next we'll take a shallot, dice the shallot up real quick. Now bear in mind, this is a marinade that we're preparing, so you want to get the pieces as small as possible, open up as much surface area as you can, to impart as much flavor as you can into the marinade for our salmon tonight.