Salmon with Red Pepper Miso Sauce |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) sesame seeds, toasted |
1/4 cup(s) white miso |
2 tablespoon(s) mirin (sweet cooking wine) |
2 tablespoon(s) sake, dry white wine or dry vermouth |
1 1 1/2- pound(s) salmon filet, or 4 filets about 6 ounces each |
oil for broiling |
lemon slices for garnish |
1/4 cup(s) white miso |
1 tablespoon(s) sugar |
juice of 1/2 lemon |
2 tablespoon(s) sake, dry vermouth or dry white wine |
1 12-ounce jar(s) roasted red peppers, drained (see note) |
2 egg yolks |
Directions:
1. Crush the sesame seeds with a mortar and pestle, or in a spice grinder. Place in a bowl with miso, mirin and sake. Stir until well combined. Place salmon so that it lays flat in a single layer in a pan or deep plate. Rub on all sides with miso mixture and let marinate for 10 minutes.
2. Meanwhile, for the sauce, heat the sugar, lemon juice, sake and red peppers in a saucepan until hot. Do not boil. Stir in miso and remove from heat. While still hot, transfer to a food processor and process a few seconds to chop the peppers. Then with the machine running, drop the yolks through the feed tube and process until peppers are pureed.
3. Heat oven broiler. Lightly grease a broiler pan. Remove fish from marinade and gently wipe off excess. Place fish in broiler pan and broil until the fish is almost done, 5 to 7 minutes. Remove from oven and brush tops with sauce. Return to oven for 1 to 2 minutes until fish is cooked and sauce is lightly browned of charred. Serve immediately.
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