miso salmon
I remember going to the Cheesecake Factory when I was younger and it seemed SO big. And my favorite thing, even over the cheesecake, was the miso salmon. So I tried my best to recreate it..and this was the result!
Air fried salmon in a miso/soy sauce/brown sugar marinate, with sugar snap peas & shallot/sake butter
The recipe is below, but the page I got it from is linked here. Lots more detail about cooking it and some other pictures! I air fried the salmon instead of baking it which I HIGHLY recommend, and I also used white miso instead of red, just because the store didn’t have red.
ingredients
2 tbsp red miso paste (soybean paste)
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp white rice vinegar
2 4-oz salmon fillets, deboned, skinned
1 cup snow peas, fresh
½ cup dry sake
1 shallot, minced
1 stick of butter, softened
INSTRUCTIONS
For the miso marinade and glaze, combine the miso paste with the brown sugar, rice vinegar and soy sauce in a small mixing bowl. If too thick, add 1-2 tablespoons of warm water.
Coat the salmon fillets with the miso mixture and cover them with plastic wrap. Refrigerate for at least 30 minutes.
For the snow peas, boil 2-3 cups of salted water and blanch the peas for 8-10 minutes. Cool down in an ice bath.
Line a baking tray with aluminum foil brushed with olive oil and preheat the oven to 355ºF.
Roast the salmon in the oven for 12-15 minutes or until flaky but still pink inside.
For the sake butter, add the butter and shallots to a pot and cook at medium heat for about 7 minutes. Add the dry sake and stir to combine. Season with salt and pepper if needed.
Serve the salmon with the snow peas, and top with the sake butter and chives.
