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Miso Salmon with Sake Butter
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Elegant miso-glazed salmon with sake butter sauce, ideal for hosting a dinner party.
Ingredients:
  • 2 cups water
  • 1 cup short-grain white rice
  • 1 cup snow peas
  • cooking spray
  • 4 (6 ounce) 1-inch thick salmon fillets
  • 0.25 cup brown sugar, packed
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons hot water
  • 2 tablespoons miso (soybean paste)
  • 1 tablespoon unsalted butter
  • 2 tablespoons peeled, matchstick-cut fresh ginger
  • 1 tablespoon minced shallots
  • 0.5 cup sake (Japanese rice wine, such as Momokawa®)
  • 1 tablespoon heavy whipping cream
  • 0.5 cup cold unsalted butter, cubed
  • 1 tablespoon sake (Japanese rice wine, such as Momokawa®)
  • 0.5 teaspoon fresh lime juice
  • kosher salt to taste
  • 1 tablespoon chopped fresh chives
Instructions:
  • In a saucepan, bring water and rice to a boil. Cover, reduce heat to low, and simmer until most of the water is absorbed, approximately 20 minutes.
  • Once the rice is cooking, layer snow peas on top of the rice and steam with a lid on until they are tender-crisp, which takes about 5 minutes. Remove the snow peas from the rice and transfer them to a bowl to halt the cooking process; then set them aside.
  • Preheat the oven broiler and place the oven rack about 6 inches from the heat source. Prepare a baking dish by lining it with aluminum foil and coating it with cooking spray.
  • Place salmon fillets in the baking dish. Combine brown sugar, soy sauce, hot water, and miso in a small bowl, then pour over the salmon.
  • Place in the oven and baste regularly with a flavorful soy sauce blend until the fish turns golden and easily flakes with a fork, about 10 to 15 minutes.
  • While the salmon cooks, prepare the sauce. In a small saucepan over medium-high heat, melt butter. Sauté ginger and shallots until shallots are translucent, about 2 to 3 minutes. Pour in 1/2 cup sake, bring to a boil, and simmer until reduced by 2/3, around 3 minutes. Stir in heavy cream, bring to a boil, and cook until the sauce is reduced by half, approximately 2 minutes.
  • Gradually whisk in butter, one cube at a time, until the sauce is luxurious and velvety. Take it off the heat and gently stir in the remaining tablespoon of sake and lime juice. Finish with a sprinkle of salt to taste.
  • Drizzle sake sauce onto 4 serving plates. Nestle rice in the center of each plate and place a salmon fillet on top. Surround each plate with snow peas and sprinkle with chives for a finishing touch.

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