Miso-Glazed Salmon with Creamy Sake Butter Sauce

Delight in this elegant main dish featuring succulent broiled salmon glazed with a savory miso sauce, elegantly plated with a velvety and rich sake butter sauce. Perfect for a dinner party or special occasion.

Ingredients

For rice and snow peas
2	cups water
1	cup short-grain white rice
1	cup snow peas
	cooking spray
For salmon
4	(6 ounce) 1-inch thick salmon fillets
1	tablespoon unsalted butter
2	tablespoons peeled, matchstick-cut fresh ginger
1	tablespoon minced shallots
1	cup sake (Japanese rice wine, such as Momokawa®)
1	tablespoon heavy whipping cream
1	tablespoon sake (Japanese rice wine, such as Momokawa®)
	kosher salt to taste
1	tablespoon chopped fresh chives

Instructions

• For rice and snow peas

  1. Bring 2 cups of water and short-grain white rice to a boil in a saucepan. Reduce heat to low, cover, and simmer for about 20 minutes until most of the water has been absorbed.
  2. While the rice is cooking, place snow peas on top of the rice and steam them covered until crisp-tender, about 5 minutes. Transfer the snow peas to a bowl to stop cooking and set aside.

• For salmon

  1. Preheat the oven broiler and set the oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat it with cooking spray.
  2. Arrange the salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon the mixture over the salmon.
  3. Broil the salmon in the preheated oven, basting frequently with the soy sauce mixture, until golden brown and the fish flakes easily with a fork, about 10 to 15 minutes.

• For sake butter sauce

  1. While the salmon is cooking, make the sauce: Melt unsalted butter in a small saucepan over medium-high heat. Add peeled, matchstick-cut fresh ginger and minced shallots; cook and stir until the shallots are translucent, about 2 to 3 minutes.
  2. Add 1/2 cup of sake, bring it to a boil, and cook until reduced by 2/3, about 3 minutes. Add heavy whipping cream, bring to a boil, and cook until the sauce is reduced by half, about 2 minutes.
  3. Whisk in cold unsalted butter, one cube at a time, until incorporated and the sauce is thick and creamy. Remove from heat, whisk in the remaining 1 tablespoon of sake and fresh lime juice. Season with kosher salt.

• Final assembly

  1. Spoon some sake sauce onto 4 serving plates. Place the cooked rice in the center of each plate and top with a salmon fillet. Arrange the steamed snow peas around each plate and garnish with chopped fresh chives.

Aug 06, 2024