Cheesecake Factory Miso Salmon Recipe

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Published: 10/26/2022 | Updated: 01/22/2024

Here’s a unique cheesecake factory miso salmon recipe for you to try this weekend if you’re in the mood for a tasty meal. It’s simple and easy to make at home, but it tastes like something you’d get at a fancy continental restaurant. It is also a great choice for a friend’s evening dinner plan. This will add a new charm of flavors and glory to your night.

Cheesecake Factory Miso Salmon

Before getting started, it’s important to note that there are numerous traditional techniques for preparing it, but this one is a little bit unique. The ingredients also have a pleasant appearance and aroma. Therefore, it will create an appetizing environment in your kitchen that satisfies your cravings.

Here is everything that you need for the recipe:

Ingredients

The following is a list of all of the ingredients that you will require to prepare this mouthwatering meal:

  • Brown sugar, two tablespoons
  • Mixed Miso paste, two tablespoons
  • Soy sauce, two tablespoons
  • White rice vinegar, one teaspoon 
  • Two 4-oz Salmon filets, deboned, skinned (preferably fresh)
  • Fresh snow peas, 1 cup 
  • Dry sake, 1/2 cup 
  • Shallot (minced), 1 
  • Butter (softened), one stick
  • Heavy cream
  • Ginger paste, Garlic paste
  • Cooked white rice, 2 cups 
  • Chopped chives as a garnish
  • Olive oil as needed

What is Miso Paste?

Maybe this term is totally unknown to you, or you’ve just heard about it but never experienced it. Either way, miso can now be bought at supermarkets and online stores rather than in Asian specialty stores. It’s made from fermented soybeans and koji, a rice-grown fungus.

It is typically used in soup, but can also be used as glaze or marinade. Miso’s diverse flavors are hard to describe. Umami combines salty, sweet, and savory flavors. Longer fermentation increases color and umami flavor.

Our favorite miso is a mixture of red and lighter versions because it’s a delightful balance between the gentler flavor of beige miso and the stronger flavor of red miso. If you want to add some umami flavor to your cooking, miso paste is a great ingredient to try. It’s easy to find at most grocery stores and you can use it in a wide range of dishes.

Which Type of Salmon Is Best for the Miso Factory’s Salmon Cheesecake Recipe?

You should preferably go to the grocery market and bring fresh salmon filets for your recipe. It makes it more juicy and tender. You have options for different seawater salmons, but I think it doesn’t matter. Your way of cooking is the game-changer. You need to pick soft textured salmon, so it melts in your mouth.

Recipe (Steps)

  • Mixing of Pastes and Sauces

You will need a bowl large enough to prevent the materials from spilling out during mixing. Put in Miso paste, rice vinegar, brown sugar, and soy sauce in that bowl. Mix it well to create a marinade and glaze creamy mixture. If the consistency gets too thick, add a splash of warm water.

  • Refrigerating Salmon Filets

Marinate the salmon filets with pastes and sauces. Wrap the salmon filets in a plastic wrapping bag and keep them in the refrigerator to cool down for at least 40 minutes. This will help make the flavor diffuse into the pores.

  • Blanch Snow Peas

Take 2-3 cups of snow peas. Snow peas must be blanched in a pot of boiling salty water for around 10 minutes. After that, place in an ice bath. Dry thoroughly, then roast for 3 minutes at a low temperature in 1 tablespoon olive oil. Put aside to cool.

  • Grilled the Salmon

Turn on the oven to 375 degrees Fahrenheit (or 190 degrees Celsius). Try wrapping a baking plate with olive oil-drizzled aluminum foil.

  • Roasting and Baking

Take a roasting pan and open your oven. Put your Marinated salmon filets in the oven, and let them bake for 15 to 16 minutes. This will turn the soft texture into flaky brown bites.

  • Sake Butter

In a saucepan, start by melting one tablespoon of the butter. Mix in the paste made from ginger and garlic. Allow the mixture to continue cooking for five minutes before incorporating the sake. It is necessary to bring the mixture up to a boil and then allow it to boil for approximately five minutes. Put the saucepan down and turn off the heat.

  • Add Cream

After adding the heavy cream, bring the mixture that included the butter back to a boil. Allow the quantity to decrease by two-thirds. Holy grail fats can be found in this combo. Mix it to the consistency of thick, pliable paste.

  • Cook Rice

The cheesecake miso factory salmon goes exceptionally well with garlic rice or any of the other rice combinations that feature vegetables. It is entirely up to you to decide which of the available options better suits your preferences.

  • Serving

Now comes the most difficult phase of the process. When plating, you should start with the rice. The miso salmon should be placed on top of the rice, and the sake butter should be smeared on top of that. You can serve it with some green beans or sugar snap peas that you’ve already prepared. Sprinkle toasted sesame seeds on top. Using this arrangement, each of your bites will be exquisite.

Conclusion

We hope that you found our article on how to prepare the Miso Salmon Cheesecake Factory recipe to be both informative and enjoyable. Moreover, we are aware that it can be challenging to track down recipes that are comparable to those served in restaurants. We hope that by following this recipe, you will be able to recreate the same delicious sensations you had at the restaurant in the comfort of your home.

This dish is a godsend for those times when we just want to enjoy the food in the comfort of our home, but we still want to eat something special. It is suitable for almost every event.

 

Cheesecake Factory Miso Salmon

Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Dinner, Lunch
Keyword: Cheesecake Factory Miso Salmon
Author: The Endless Appetite

Ingredients

  • 2 brown sugar
  • 2 tablespoons mixed miso paste
  • 2 tablespoons soy sauce
  • 1 teaspoon white rice vinegar
  • 2 (4-oz) salmon fillets, deboned, skinned (preferably fresh)
  • 1 cup fresh snow peas
  • 1/2 cup dry sake
  • 1 shallot, minced
  • 1 stick butter, softened
  • Heavy cream
  • Ginger paste
  • Garlic paste
  • 2 cups cooked white rice
  • Chopped chives for garnish
  • Olive oil, as needed

Instructions

Mixing of Pastes and Sauces:

  • In a large bowl, combine miso paste, rice vinegar, brown sugar, and soy sauce. Mix well to create a marinade and glaze creamy mixture. Add a splash of warm water if the consistency is too thick.

2. Refrigerating Salmon Fillets:

  • Marinate the salmon fillets with the prepared paste and sauces. Wrap the salmon fillets in plastic wrap and refrigerate for at least 40 minutes to allow the flavors to infuse.

3. Blanching Snow Peas:

  • Blanch snow peas in a pot of boiling salty water for about 10 minutes. Transfer them to an ice bath, then dry thoroughly. Roast the blanched snow peas for 3 minutes in 1 tablespoon of olive oil over low heat. Set aside to cool.

4. Grilling the Salmon:

  • Preheat the oven to 375°F (190°C). Drizzle olive oil on a baking plate lined with aluminum foil. Place the marinated salmon fillets on the plate. Bake for 15 to 16 minutes until the salmon is flaky and browned.

5. Sake Butter Sauce: 

  • In a saucepan, melt one tablespoon of butter. Add ginger and garlic paste, cook for five minutes. Pour in sake and bring it to a boil. Let it boil for approximately five minutes. Remove from heat. Add heavy cream and bring the mixture back to a boil. Let it reduce by two-thirds, creating a thick, pliable paste.

6. Cooking Rice:

  • Prepare garlic rice or your preferred rice dish according to your preference.

7. Serving:

  • Plate by placing rice on each plate. Put the miso salmon on top of the rice and smear the sake butter sauce over the salmon. Add the prepared snow peas on the side. Garnish with chopped chives and sprinkle toasted sesame seeds on top.

Notes

  • For a richer flavor, use a mixture of red and lighter miso paste.
  • Opt for fresh, soft-textured salmon fillets for a juicy and tender result.

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