How to Make Salmon Misoyaki with Jet Tila | Ready Jet Cook | Food Network скачать в хорошем качестве

How to Make Salmon Misoyaki with Jet Tila | Ready Jet Cook | Food Network

The glaze on this Salmon Misoyaki looks so good we could practically DRINK it! Subscribe ► http://foodtv.com/YouTube Get the recipe for Salmon Misoyaki ► https://foodtv.com/3J9tJ3E Jet Tila shares his favorite go-to recipes and shops at his family's grocery store. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Salmon Misoyaki RECIPE COURTESY OF JET TILA Level: Easy Total: 35 min Active: 30 min Yield: 4 servings Ingredients 2 pounds salmon fillet Kosher or sea salt and white or black pepper 1/2 cup sake 1/4 cup mirin 1/4 cup granulated sugar, or to taste 1/2 cup white or yellow miso 2 tablespoons grated fresh ginger Nonstick cooking spray Sliced scallions, for serving Sesame seeds, for serving Directions Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper. To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled. Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.) Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   #ReadyJetCook #JetTila #FoodNetwork #SalmonMisoyaki How to Make Salmon Misoyaki ​with Jet Tila | Ready Jet Cook | Food Network    • How to Make Salmon Misoyaki with Jet Tila ...