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. |
Published on Aug 06, 2024 by Luminița