Miso Salmon with Sake Butter

Miso-glazed broiled salmon is beautifully plated with a rich and creamy sake butter sauce in this main dish perfect for a dinner party.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 820 Calories

Ingredients

• 1 tablespoon heavy whipping cream
• 2 tablespoons hot water
• 2 cups water
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh chives
• 1 cup snow peas
• 1 tablespoon minced shallots
• kosher salt to taste
• cooking spray
• 2 tablespoons low-sodium soy sauce
• 1 cup short-grain white rice
• 4 (6 ounce) 1-inch thick salmon fillets
• 2 tablespoons miso (soybean paste)
• 2 tablespoons peeled, matchstick-cut fresh ginger
• 1 tablespoon sake (Japanese rice wine, such as Momokawa®)
• 0.5 cup cold unsalted butter, cubed
• 0.25 cup brown sugar, packed
• 0.5 teaspoon fresh lime juice
• 0.5 cup sake (Japanese rice wine, such as Momokawa®)

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.

Step 2

While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.

Step 3

Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.

Step 4

Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.

Step 5

Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.

Step 6

While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.

Step 7

Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.

Step 8

Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.