Printable Cheesecake Factory Miso Salmon Card
Servings: 2
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons 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
- Chopped chives for garnish
- Olive oil, as needed
Instructions
- Combine the miso paste, brown sugar, white rice vinegar, and soy sauce in a bowl. If it’s too thick, gradually stir in 1 to 2 tablespoons of water until it’s the right consistency.
- Set out a sheet of plastic wrap or aluminum foil for each salmon filet. Set one filet on each sheet.
- Brush the marinade on all sides of the filet until they are thoroughly covered in marinade.
- Wrap the filets in the sheets and marinate in the refrigerator for about 30 minutes.
- Preheat the oven to 355 degrees F (180 C).
- Boil 2-3 cups of salted water in a pot on medium-high heat.
- Blanche the snow peas for 8-10 minutes. Remove from heat and cool down in an ice bath.
- Line a baking sheet with aluminum foil. Optionally, you can coat the aluminum foil with olive oil to prevent the marinade from sticking to it.
- Place salmon on the foil. Cook in the oven for 12-15 minutes until it is flaky but still pink on the inside.
- While the salmon is cooking, melt butter in a saucepan over medium heat. Saute shallot for 7 minutes. Add sake and stir well. Optionally, add salt and pepper to taste.
- Arrange salmon and snow peas on a plate; top everything with the sake butter. Serve with your favorite rice dish.
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.