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Friday, July 12, 2013

Miso Sake Glazed Salmon w/ Pepper and Onion Sweet Corn Succotash

This recipe was the best Salmon I've EVER made in my life! Don't be alarmed by all the steps(poaching, baking then broiling). There are a few but they're quick and easy and are necessary for a perfect outcome. If you have trouble cooking fish properly, I promise this is a no-fault way. Oh and the marinade is to die for. No lemon or other sauce needed!

Miso Sake Gazed Salmon Ingredients

2 thick cut salmon fillets

1/4 c. sake (any kind you like)
3 Tbs. white miso paste
3 Tbs. brown sugar
1 tsp. sesame oil
2 Tbs. rice vinegar
1 1/2 Tbs. crushed garlic
1 Tbs. soy sauce
1 tsp. black pepper

Whisk all marinade ingredients together and place in glass bowl or large Zip Lock with salmon fillets setting aside 1 Tbs of marinade for the corn succotash. Marinate in the refrigerator for 1 hour. 

Meanwhile...start on this:

Pepper and Onion Sweet Corn Succotash

3 c. fresh or frozen corn(thawed)
1/3 c. chopped red onion
1/2 c. chopped bell pepper
1 Tbs. olive oil
1 Tbs. miso sake marinade

In a skillet, heat olive oil on medium heat. Add onion, peppers and corn and sauté till browning occurs. Mix in the miso sake marinade and continue to sauté for about 3 minutes, stirring vigorously. Remove from heat and set aside in room temperature.

Now, back to the salmon! Preheat oven to 400 degrees. Bring 2 cups of water to boil in a large cast iron or oven safe skillet. Place salmon fillets skin side up into boiling water, keeping excess marinade to the side for later. After about 90 seconds, flip fillets to poach other side for another 90 seconds. 

Now it's time to bake! Remove all water from skillet, carefully keeping salmon intact. Pour the remaining marinade over salmon fillets and place into the preheated oven(400 degrees) on the middle rack for 6-8 minutes. Then, baste salmon tops with excess marinade, switch oven onto broil and place under broiler flames for about 2-3 minutes. Be sure to watch broil the whole time so burning doesn't occur. 

Remove from oven and let cool enough to serve. Enjoy on top of the room temperature sweet corn succotash. Yum!

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