This is just like the recipe at the The Cheesecake Factory. It is one of their most popular dishes!
How To Make Miso Salmon With Sake Butter
- 1/4 cup brown sugar packed
- 2 tbsp. low sodium soy sauce
- 2 tbsp. hot water
- 2 tbsp. miso soybean paste
- 6 oz. salmon fillets (about 1 inch thick)
- cooking spray
- 1 tbsp. fresh chives chopped
- Rice Cooked
- Sake butter ingredients
- 2 tbsp. julienned ginger peeled
- 1 tbsp. shallots minced
- 1 tbsp. unsalted butter
- 1/2 cup quality sake Momokawa
- 1 tbsp. heavy cream
- 1/2 cup unsalted butter
- 1/2 tsp. fresh lime juice
- Kosher salt
- Preheat broiler.
- Combine first 4 ingredients, stirring with a whisk.
- Arrange fish in a shallow baking dish coated with cooking spray.
- Spoon miso mixture evenly over fish.
- Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
- Sprinkle with chives.
- Sake Butter In a small saucepan over medium-high heat, sweat the ginger and shallots in the one tablespoon butter for two to three minutes.
- Add 1/2 cup of the sake, bring to a boil, and reduce by two-thirds, about three minutes.
- Add the heavy cream, bring to a boil, and reduce by half, about two minutes.
- Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over medium-high heat.
- The butter will emulsify, creating a thick creamy sauce.
- Once all the butter has been incorporated, remove the pan from the heat.
- Whisk in the remaining one teaspoon sake and the lime juice.
- Season to taste with salt.
- Place Sake butter on plate, top with a bed of rice, place salmon on top of rice.