Red-Miso Salmon with Ginger-Scallion Sauce
Salmon fillets glazed with sweet and savory red miso, paired with a bright ginger-scallion sauce.
Ingredients
- 1/4 cupmirin (for glaze)
- 1/4 cupsake (for glaze)
- 3 tablespoonsred miso paste (for glaze)
- 1 tablespoonsugar (for glaze)
- 2/3 cupthinly sliced green onions (for sauce)
- 2 tablespoonspeeled, minced ginger (for sauce)
- 1 tablespooncanola oil (for sauce)
- 1/2 teaspoontamari or reduced-sodium soy sauce (for sauce)
- 1/4 teaspoonsherry vinegar or Chinese black vinegar (for sauce)
- 1/16 teaspoonkosher salt (for sauce)
- 1/32 teaspoonblack pepper (for sauce)
- 1 1/2 poundsboneless, skin-on salmon filets
- 1/4 teaspoonkosher salt (for salmon)
- 1/16 teaspoonblack pepper (for salmon)
- 1 teaspooncanola oil (for cooking)
Instructions
Preheat oven to 350°F.
For the Red-Miso Glaze: Combine mirin and sake in a small saucepan and bring to a boil, allowing alcohol to burn off. Turn the heat to low and add red miso paste and sugar, whisking to combine. Continue cooking over low heat, stirring occasionally, for about 15 minutes (at just a very slight simmer with only occasional bubbles) to allow the glaze to thicken and reduce. Remove from heat and set aside.
For the Ginger-Scallion Sauce: In a small bowl, combine green onions, ginger, oil, tamari, vinegar, salt, and pepper. Set aside (or place in the refrigerator until serving).
For the Salmon: Season the flesh side of the salmon evenly with salt and pepper. Preheat an oven-proof skillet over high heat. Once your skillet is pre-heated, add oil, quickly swirling to coat, and then immediately add the salmon, flesh side down. Sear the salmon for 1 minute on high heat, and then turn the heat down to low and continue cooking for 3 minutes more.
Remove the salmon from the heat. Carefully turn the salmon over with a large spatula, so the seared, flesh side is up. Using a spoon or pastry brush, spread 2 tablespoons of Red-Miso Glaze over top of the salmon.
Place the skillet of glazed salmon into the preheated oven for about 5 minutes for medium-rare. Serve immediately with the ginger-scallion sauce.