You may also like
Categories:
water red miso soy sauce salmon ginger rice vinegar shallots honey Asian sesame oil vegetable oil Belgian endives basil
Viewed: 41 - Published at: 8 years agoIngredients
- 1 cup water
- 1/2 cup plus 1 1/2 tablespoons red miso
- 1/4 cup plus 1 teaspoon soy sauce
- Four 6-ounce salmon fillets with skin
- One 2-inch piece of fresh ginger, peeled
- 1 tablespoon plus 1 teaspoon unseasoned rice vinegar
- 2 medium shallots, thinly sliced
- 1 1/2 teaspoons honey
- 1/4 teaspoon Asian sesame oil
- 1 teaspoon vegetable oil
- 2 Belgian endives, sliced crosswise 1/2 inch thick
- 1/2 cup finely shredded shiso or basil leaves
Method
- In a small bowl, whisk the water with 1/2 cup of the miso and 1/4 cup of the soy sauce.
- Put the salmon fillets in a sturdy, resealable 1-gallon plastic bag.
- Add the miso mixture, seal the bag and turn to coat the salmon.
- Refrigerate for at least 4 hours and up to 8 hours.
- Meanwhile, finely grate the ginger in a fine strainer set over a small bowl.
- Press to extract as much ginger juice as possible.
- Stir in 1 tablespoon of the rice vinegar and the shallots and let stand at room temperature for 1 hour.
- Preheat the oven to 350.
- In a small bowl, whisk the remaining 1 1/2 tablespoons of miso with 1 teaspoon each of soy sauce and rice vinegar with the honey and sesame oil.
- Set a large cast-iron skillet over high heat for 3 minutes.
- Remove the salmon fillets from the marinade and pat dry.
- Add the vegetable oil to the skillet and heat until shimmering.
- Add the salmon fillets, skin side down and cook over high heat until the skin is well-browned and crisp, about 3 minutes; turn and cook for 1 minute longer.
- Transfer the fillets to a rimmed baking sheet, skin side up, and bake for 6 minutes, or until medium.
- In a bowl, toss the endives and shiso.
- Lift the pickled shallots out of the marinade and add them to the salad.
- Spread the miso-honey sauce on plates.
- Top with the salmon fillets and serve the salad alongside.
