Miso Salmon with Sake Butter

This by far is my favorite salmon dish, the miso is the secret ingredient. Inspired by an entree at the Cheesecake Factory, I just had to recreate this dish. Yes, it was a sucess and my family agrees! This dish is easy and fairly healthy minus the butter but, who is counting? Oh ya, I am.

Ingredients

1/4 cup of brown sugar, packed

2 Tbsp. soy sauce

1 tsp. minced ginger

2 Tbsp. hot water

2 Tbsp. miso (yellow soybean paste)

1 1/2 pounds of fresh salmon

1 cup uncooked rice

1 cup of fresh snow peas

Sake Butter Ingredients

2 Tbsp. of peeled, julliened ginger

3 to 4 garlic cloves, minced

1 Tbsp unsalted butter

1/2 cup plus 1 Tbsp. of good sake

1 Tbsp. heavy cream

1/2 cup of cold unsalted butter (1 stick) cut into chunks

1/2 tsp. fresh lime juice

Kosher salt to taste

Directions

Cook rice, one cup of rice to two cups of water. Once water boils, turn heat to low and cover with lid. Right before you are about to serve your meal put the snow peas on top of the rice to get a quick steam. Your rice should be done in 30 minutes.

Preheat broiler. Combine first four ingredients, whisk. Arrange fish in a foil covered baking dish. Spoon miso mixture over fish. Broil fish until golden and flakes easily with a fork. About 20 minutes. Baste fish with sauce while cooking.

Sake Butter

In a small saucepan over medium high heat cook garlic and ginger in one tablespoon of butter for two to three minutes. Add a 1/2 a cup of sake, bring to a boil and reduce by two thirds about three minutes. Add the the heavy cream, bring to a boi, and reduce by half, about two minutes. Add the pieces of cold butter to the sauce, one by one, whisking constantly over med high heat. The butter will emulsify, creating a thick creamy sauce. Once all the butter is incorporated, remove the pan from the heat. Whisk in the remaining one tablespoon of sake and the lime juice. Season to taste with salt.

Spoon sake butter on plate, place rice in the middle of plate and top with salmon, arrange snow peas around the plate. Serve.

Enjoy!