Miso Salmon

Ingredients for Marinade/Dressing

  • 1/4 cup brown sugar, packed
  • 2 tablespoons low sodium soy sauce (I just use the normal stuff)
  • 2 tablespoons hot water (try substituting cooking sherry or sake)
  • 2 tablespoons miso (soybean paste- get it at an Asian grocer)
  • 4 (6 ounce) salmon fillets (about 1 inch thick)
  • 1 tablespoon fresh chives, chopped
  • 3 cups cooked white or brown rice
  • 1 sheet of doubled foil to go under salmon shallow heat proof pan or tray for broiling salmon
Ingredients for Sake Butter Topping (optional)
  • 2 tablespoons peeled and julienned ginger
  • 1 tablespoon minced shallots
  • 1 tablespoon unsalted butter
  • 1/2 cup plus 1 teaspoon quality Sake (Momokawa Brand)
  • 1 tablespoon heavy cream
  • 1/2 cup (1 stick) cold unsalted butter, diced up
  • 1/2 teaspoons fresh lime juice
  • Kosher salt
How to Cook the Salmon
Preheat broiler and grill. Combine first 4 ingredients for the marinade/dressing, stirring with a whisk.
Arrange fish and foil in a shallow broiling pan. Fold some foil in double thickness, large enough for the fish and with edges folded up slightly to hold the marinade. Place salmon on foil skin side down. Spoon miso mixture evenly over fish. Put salmon onto broiling pan on top shelf under broiler. Broil 7-8 minutes or until fish starts to become opaque, basting twice with miso mixture. Remove from broiler and finish by sliding foil & salmon onto hot grill. (3-5 minutes). Garnish with chives.
How to Make the Sake Butter (Optional)
In a small saucepan over medium- high heat, sweat the ginger and shallots in one tablespoon of butter for two to three minutes. Add 1/2 cup of the sake, bring to a boil, and reduce by two-thirds, about three minutes. Add the heavy cream, bring to a boil, and reduce by half, about two minutes. Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over medium- high heat. The butter will emulsify, creating a thick creamy sauce. Once all the butter has been incorporated, remove the pan from the heat. Whisk in the remaining one teaspoon sake and the lime juice. Season to taste with salt.
Place Sake butter on plate, top with
a bed of rice, place salmon on top of rice.
by Dick Kikuchi
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