Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fermented daikon pickles by thinly slicing 300 grams of daikon radish into rounds.

2. 2

   Combine 100 milliliters of rice vinegar, 50 milliliters of water, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan, heating until the sugar and salt dissolve completely.

3. 3

   Pour the warm pickling liquid over the sliced daikon radish in a non-reactive container, ensuring the daikon is fully submerged, then cover and refrigerate for at least 4 hours to ferment slightly.

4. 4

   For the black garlic miso marinade, mince 4 cloves of black garlic and combine them in a bowl with 80 grams of white miso paste, 60 milliliters of sake, 30 milliliters of mirin, and 15 milliliters of soy sauce, mixing until smooth.

5. 5

   Pat dry 4 salmon fillets, each weighing about 150-180 grams, and then generously coat each fillet with the black garlic miso marinade, allowing them to marinate in the refrigerator for at least 30 minutes.

6. 6

   Preheat your oven or grill to 200 degrees Celsius (400 degrees Fahrenheit) and cook the marinated salmon fillets for 12-15 minutes, or until cooked through and flaky.

7. 7

   Serve the cooked Black Garlic Miso Salmon immediately alongside the fermented daikon pickles for a balanced and flavorful Japanese meal.