I want to be remembered for this recipe because it was in my first bite of this delicate fish that I realized, I can make make really kick-ass low sodium versions of almost any salty recipe and it was time to share my secrets. Not to be immodest, of course. <br /> <br />The evening of this recipe's creation began with a simple discussion over Nobu's famous Miso Marinated Cod. And how it was an unbeatable dish. A buttery, melt-in-your mouth dish, in fact, that is not only heart-stopping amazing but incredibly simple to make at home. <br /> <br />With a silky 24-hour marinade of miso paste, brown sugar, mirin, and sake, the cod only needs a handful of minutes under the broiler before it is ready to enjoy. Easy to make and stunning to look at, this is a recipe is a winner for a busy weeknight meal as well as a wow-the--pants-of-your-guests dinner party. <br /> <br />But there's one problem: Miso contains over 700mg of sodium per tablespoon, which - for someone with kidney failure and low sodium needs - just does not work. That's almost my entire allotment of sodium for a single day. <br /> <br />So I put on my Chris Kimball thinking cap (a nice fedora with a feather) and I brainstormed possible solutions. I smelled the miso paste, the fermented flavor wafting into my nose, and then, it suddenly hit me. I had smelled this smell before. <br /> <br />I looked over my spices, my vinegars, and other liquid concoctions, desperately seeking the miso paste's twin. And there it was. Molasses. Dark brown, viscous, and equally pungent with that familiar musky smell. This could work. <br /> <br />And luckily, for me and everyone out there craving miso marinated cod without the salt overload, it did. So enjoy this low sodium makeover and please, think of me when your mouth drops to the floor.

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