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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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