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Categories:
brown sugar soy sauce water salmon cooking spray fresh chives butter ingredients ginger shallots unsalted butter sake heavy cream cold unsalted butter lime juice salt
Viewed: 27 - Published at: 4 years agoIngredients
- 1/4 cup brown sugar, packed
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hot water
- 2 tablespoons miso(soybean paste)
- 4(6ounce) salmon fillets(about 1 inch thick)
- cooking spray
- 1 tablespoon fresh chives, chopped
- Sake butter ingredients
- 2 tablespoons peeled and julienned ginger
- 1 tablespoon minced shallots
- 1 tablespoon unsalted butter
- 1/2 cup plus 1 teaspoon good quality sake (Momokawa)
- 1 tablespoon heavy cream
- 1/2 cup (1 stick) cold unsalted butter, cut into large dice
- 1/2 teaspoons fresh lime juice
- pinch of Kosher salt
Method
- Preheat broiler.
- Combine first 4 ingredients, stirring with a whisk.
- Arrange fish in a shallow baking dish coated with cooking spray.
- Spoon miso mixture evenly over fish.
- Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
- Sake Butter
- In a small saucepan over medium-high heat, sweat the ginger and shallots in the one tablespoon 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.
- Blend sauce in blender or food processor.
- Place Sake butter on plate, top with a bed of rice, place salmon on top of rice.
