A fermented-soybean paste, miso is slightly salty with the consistency of peanut butter. Rich in B vitamins and protein, it comes in a variety of strengths and colours and is sold in health food stores and some supermarkets. We tested this recipe with a light sweet miso and a darker mellow miso–we liked both. Always store miso in the refrigerator in an airtight container.
Make ahead
Miso mixture can be made in advance, then covered and refrigerated for several days. Salmon can be covered with miso mixture, covered and refrigerated overnight.
