MISO-MARINATED SALMON

In a small bowl, stir together ¼ cup white miso (shiro miso), 3 tablespoons mirin, 1 tablespoon sake, and 1 teaspoon soy sauce until smooth. In a dish that can hold four 6- to 8-ounce skin-on salmon fillets (each 1½ to 2 inches thick), rub half the mixture all over salmon; reserve extra marinade. Cover and place in the refrigerator for at least 30 minutes and up to 4 hours. When ready, preheat broiler and set rack 8 inches from broiler element. Using paper towels, pat excess marinade from salmon, then arrange, skin side down, on a foil-lined baking sheet, spacing fillets 1 inch apart. Broil until salmon is beginning to brown in spots, about 5 minutes. Remove from oven, brush salmon on tops and sides with reserved marinade, then return to broiler until browned on top and salmon begins to flake easily with a fork, about 4 minutes longer.