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Hi, my name is Tova Ng from Fresh Off the Truck mobile catering. Today I'm going to show you how to make
miso glazed salmon. For this recipe you'll want to cook
a cup of jasmine white rice that will go really well with this salmon.
We'll start by preparing our marinade. We need 1 teaspoon of minced fresh ginger.
So I'm going to break off a small piece. A good way
to remove the skin from the ginger is to square it off to make it flat.
And then you can slice the ginger and mince it.
We also need 1 teaspoon of fresh minced garlic, and about one clove
should do it. Once you have those items minced, add them to a small bowl.
Today I'll be using shiro miso. It has a milder flavor than the darker miso
varieties, which will complement the soy sauce without being overpowering.
To complete our marinade, I'm adding a quarter cup each of
the white miso, soy sauce, and mirin.
To that, I'm adding a quarter cup brown sugar,
a pinch of black pepper, and a pinch of red pepper flakes.
We're going to mix the marinade in the bowl with a stiff whisk.
We're going to marinate the salmon right in our baking dish.
So we want to get that ready by coating the bottom lightly with vegetable oil.
Then, put the salmon in the pan
and brush the marinade evenly over the top. Be careful not to use too much
marinade, or you'll risk boiling the salmon.
What we want is a nice, even broil.
Once you've brushed the salmon, you can let it marinate
in the refrigerator for 10-15 minutes.
The general rule for cooking a thick steak fish is to cook it at about 425 degrees
for about 8-10 minutes per inch of fish. Now we're going
to prepare a ginger beurre blanc sauce for the fish. This sauce is optional since your salmon
will taste delicious without it. But it's actually pretty simple.
Start by reducing a quarter cup of sake or white wine
along with one finely chopped shallot and two tablespoons of ginger in a pan over medium heat.
Let this reduce until it's au sec, or
where you have barely any liquid left in the pan. Once that's reduced,
add a half a cup of cream and a little salt and pepper.
Stir until the cream is reduced, about by half
and then turn off or remove your pan from heat. Add half a stick of butter,
and whisk it until the sauce is creamy and thick.
Add the zest and juice of one lime.
And then strain the sauce into a bowl. And that's it,
a creamy ginger beurre blanc sauce. Okay, our salmon has been cooking
for about 10 minutes now, and it's ready to come out of the oven. It looks great! If you
haven't cooked fish a lot, you can tell it's ready when it can be easily flaked with a fork.
Juilienne 1 green onion for garnish. Now we're ready
to plate. Lay your salmon on a bed of warm jasmine rice.
Top with the ginger beurre blanc sauce and add green onion
for garnish. This smells and looks delicious,
and I can't wait for you to try it.
Thanks for joining me today.
I'm Tova for Co+op, stronger together.