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Hi I'm Joey Altman with Pottery Barn, here with a delicious recipe,
for your next tasting party, showcasing flavors from around the world.
This recipe is inspired by the flavors from Japan.
It's actually a riff on famous chef Nobu Matsuhisa's miso glazed black cod.
So I'm using salmon because it's more readily available, and this is the farmed Atlantic salmon
which has a nice amount of oil content which goes great with this dish.
The miso glaze is made with three very common ingredients in Japanese cooking,
Mirin, which is a sweet rice wine, and then sake, which is rice wine,
and then this mellow white miso paste, and it's
white miso paste, it's a milder, a little bit more subtle flavor,
and it's great for this glaze. And you simply want to combine
the miso, the rice wine - the sake - and the Mirin, in a bowl with a little sugar and water
until it dissolves, and then I cook it over a double boiler, at a low simmer for about twenty minutes
and it gets nice and thick, and it makes the miso flavor really come out a lot more.
And then, after it cools, you want to pour it over the salmon.
Once the salmon is well coated, you want to refrigerate this, if you can, overnight,
four hours is okay though. I have some here that's been marinating,
that's in a Pyrex glass plate and I'm going to put it into a 400 degree oven.
For the sesame dressing we start with ginger, and then some shallots,
lemon juice, soy sauce, rice wine vinegar, a pinch of sugar, some sesame oil, toasted sesame seeds,
and a pinch of black pepper, and I'm just going to whisk that together, like that,
and there you go. As easy as that.
For the cucumber salad, I start with a peeled English cucumber,
I just cut that in half, and then I stand up the half and I cut it in half lengthwise,
and then using a spoon we just want to scrape out the seeds,
because they can be a little bit bitter. Then, lay it down flat,
you want to cut the English cucumber into thin half moons, like so.
Then I add some sliced green onions, and then some pickled ginger.
Now just a couple spoonfuls of our sesame dressing,
not too much, just enough to coat, stir it well,
you want to do this about five to ten minutes ahead of time, to let the cucumbers soften a little bit in the marinade.
For the presentation, you want to spoon some of the cucumbers in the center of the plate,
a nice little bed, take our cooked salmon, just set that right on top,
some of our sesame dressing on the outside, and a little bit over the top of the salmon.
And there you go. Now your guests are gong to love these Japanese inspired flavors
of the miso glazed salmon. Just don't tell them how easy it was.
Enjoy.