Monday, January 17, 2011

Miso Salmon

A listener sent me an email (to and asked for help in re-creating her favorite dinner, Miso Salmon, from a local "cheesecake" restaurant.   After a taste test and a little research, this is super close!

Don't forget to listen to me today at 2:10 CST on Talk Radio 1370 AM or on their website at or via UStream where you can see us in action.

Miso Salmon with Sake Butter

  • 1/2 C brown sugar, packed
  • 4 T soy sauce
  • 4 T hot water
  • 4 T miso (soybean paste)
  • Salmon, either fillets or slab - your preference
  • 1 T olive oil
  • 1 T fresh chives, chopped
  • cooked Jasmine Rice
  • 2 T ginger, peeled and minced
  • 1 T shallots, minced
  • 1 T butter
  • 1/2 C + 1 t Sake
  • 1 T heavy cream
  • 1/2 C butter, diced
  • 1/2 t lime juice
  • salt to taste
Directions:   Preheat your grill or broiler, depending on how you plan to cook the salmon.   Combine the brown sugar, soy, hot water and miso in a small bowl, stirring well.   Marinate the salmon for 10 minutes.   Arrange salmon on baking sheet or on grill, brushed with olive oil so it doesn't stick.   Grill or broil for 10 minutes or until fish flakes easily when tested with a fork, basting with the miso sauce during the cooking process.   Sprinkle with chives.

Marinating the fish

While cooking the salmon, start the sake butter.   In a small saucepan over medium-low heat, sweat the ginger and shallots with the 1 T of butter.   Add 1/2 C Sake and simmer for 3 minutes.   Add the heavy cream, stir and simmer for an additional 3 minutes.   Add the diced butter, bit by bit, whisking constantly to incorporate.  Remove from heat and whisk in the additional 1 t of Sake, lime juice and salt.

sweating the minced ginger and shallots

cream and sake added to the sauce

easy as can be Jasmine Rice in your grocery store

To plate, make a bed of Jasmine Rice, Salmon and Sake Butter and serve!

plated and ready for the tabl

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