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Miso Pine Salmon

The original version of this recipe appeared in Edible Ojai, Fall 2006 issue. As all cooks do, I have modified it.

I first served it November 4, 2006 to honor adventure traveler Don Schlief who was heading out for several months in India.

The recipe was given by Kobun Chino Roshi, a Zen teacher and friend of the family at Blue Heron Ranch.

Here’s how I prepare this spectacularly simple delicious salmon.

Place in a large baking dish:

Fresh salmon — 2 or more pounds.

Score the skin side of the fish crosswise on a grid with cuts about 1/4 inch deep.

Mix and spread over the fish:

2 tbsp or more white/yellow miso paste mixed with a little water.

Turn fish skin side up and spread on more white/yellow miso paste.

Sprinkle with about 2 tbsp water and 2 tbsp rice vinegar (or white wine) over the fish.

Cut a fresh pine branch and place it on top of the fish.

Cook at 500 degrees F for about 15 min. Monitor during cooking to prevent the pine branch from catching fire. Remove pine before serving.