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Miso Salmon Cheesecake Factory Recipe

Miso Salmon Cheesecake Factory Recipe

Miso Salmon Cheesecake Factory Recipe is a paste made up of a soybean ferment and fermented soybeans that previously didn’t have any distinguishing taste. The addition of a little salt, either sea salt or brown sugar, creates a unique but subtly salty flavor that makes the miso salmon recipe that much more interesting.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 2
Calories 1547 kcal

Ingredients
  

  • 2 tablespoons Red miso paste
  • 2 tablespoons Brown sugar
  • 2 tablespoons Soy sauce
  • 1 teaspoon  White rice vinegar
  • 2 4 oz Salmon fillets, deboned, skinned
  • 1 cup Fresh snow peas
  • 1/2 cup  Dry sake
  • 1 Shallot (minced)
  • 1 stick Butter (softened)
  • 2 cups Cooked white rice
  • Chopped chives as a garnish
  • Olive oil as needed

Instructions
 

  • In a small mixing bowl, combine the miso paste, rice vinegar, brown sugar, and soy sauce for the marinade and glaze. Adding warm water if too thick is an option.
  • Wrap the salmon fillets in plastic wrap and refrigerate for at least 30 minutes after coating with the miso mixture.
  • To blanch snow peas, boil 2-3 cups of saltwater and blanch for 8-10 minutes. Transfer to an ice bath to cool. Pat dry and lightly roast for 2 to 3 minutes, stirring frequently, in 1 tablespoon olive oil. Let cool.
  • Preheat the oven to 375 °F and line a baking tray with aluminum foil drizzled with olive oil.
  • Place the salmon in the oven for 12-15 minutes or until it is flaky but still pink inside.
  • The sake butter is made by reducing it with a minced shallot in a small saucepan until you have about two tablespoons, then adding butter. Place in a warm place near the stovetop and allow to melt with residual heat.
  • With a side of steamy white rice and snow peas, serve the salmon over a few spoonfuls of sake butter sauce.

Nutrition

Calories: 1547kcal
Keyword Miso Salmon Cheesecake Factory Recipe
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