|Salmon steaks||1 Pound (2 steaks of 1/2 pound each)|
|For the marinade|
|Soy sauce||1 Teaspoon|
|White miso||2 Tablespoon|
|For the glaze|
|Fresh ginger||1⁄2 Teaspoon, minced|
1. To make the marinade, in a small bowl, combine soy sauce, 2 tablespoons of the mirin, 2 tablespoons of miso, water and 1 teaspoon sugar.
2. Put salmon steaks into a gallon-size, zip-top plastic bag. Add marinade, seal the bag and flip bag back and forth a few times to disperse marinade. Marinate in refrigerator for 30 minutes.
3. Preheat the broiler.
4. Remove salmon steaks from refrigerator. Place on foil-lined baking sheet and broil for 5 minutes about 5 inches from the heat source.
5. While the salmon is broiling make miso glaze by combining remaining 2 tablespoons of mirin, 2 tablespoons of the miso, 1 tablespoon sugar and ginger.
6. After broiling for 5 minutes, flip salmon steaks and continue to broil for an additional 2 to 3 minutes; remove from the oven when almost done. Test by flaking fish with a fork. Salmon should be almost totally opaque, but slightly rare in the center.
7. Spread glaze on top of salmon steaks and return to the broiler for another 2 to 4 minutes. Remove when salmon is cooked through and miso glaze just begins to char. Watch carefully to prevent burning.
Note: To determine whether fish is cooked, gently pull apart the flesh with a small knife or two forks. Fish is cooked when it has turned opaque and flakes easily.