lulu & me’s miso salmon from chef karen’s kitchen

Name: LULU & ME’S MISO SALMON FROM CHEF KAREN’S KITCHEN
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 6 large 6 oz skinned filet of scottish or north atlantic salmon; MISO BUTTER; 1/4 pound(s) unsalted butter at room temperature; 1/4 pound(s) white miso paste; 1 tablespoon(s) honey; 1/4 teaspoon(s) sesame oil; MUSHROOM BROTH; 3 quart(s) water; 1 1/2 quart(s) mixed, chopped and washed mushroom; 1 medium diced onion; 1 - carrot; 3 - ribs celery; 1 clove(s) garlic; 2 sprig(s) parsley; 2 sprig(s) thyme; SAUCE FOR SALMON; 1 quart(s) mushroom broth; 1/2 - dried porcini mushrooms; 1 tablespoon(s) soy sauce; 4 teaspoon(s) rice wine vinegar; PICKLED GINGER; 1/4 - water; 1/4 - rice wine vinegar; 1/8 - sugar; pinch(es) salt; 1/2 - fresh ginger, thinly sliced and cut julienne

review

Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

This recipe for Lulu’s Miso Salmon is delicious. The sweet, salty miso butter and the spicy pickled ginger enhance the rich, nutty flavor of the Scottish salmon. At Lulu & Me (253 Fifth Avenue), it is served on a bed of sautéed spinach tossed with slivers of parsnips and shiitake mushrooms. LuLu’s Miso Salmon will be featured on March 25 as “Karen’s Tuesday Special” and is priced at $23. For reservations call 212-290-2460 or visit www.luluand.me. Karen Fohrhatz Miele is chef/proprietor at LuLu & Me, NoMad’s neighborhood restaurant in the new, hot area of New York City.

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yield 4 serving(s)

prep time 15 Min

cook time 50 Min

method No-Cook or Other

Ingredients For lulu & me’s miso salmon from chef karen’s kitchen

6 lg

6 oz skinned filet of scottish or north atlantic salmon
MISO BUTTER
1/4 lb

unsalted butter at room temperature
1/4 lb

white miso paste
1 Tbsp

honey
1/4 tsp

sesame oil
MUSHROOM BROTH
3 qt

water
1 1/2 qt

mixed, chopped and washed mushroom
1 md

diced onion
1

carrot
3

ribs celery
1 clove

garlic
2 sprig

parsley
2 sprig

thyme
SAUCE FOR SALMON
1 qt

mushroom broth
1/2

dried porcini mushrooms
1 Tbsp

soy sauce
4 tsp

rice wine vinegar
PICKLED GINGER
1/4

water
1/4

rice wine vinegar
1/8

sugar
pinch

salt
1/2

fresh ginger, thinly sliced and cut julienne

How To Make lulu & me’s miso salmon from chef karen’s kitchen

1
Prepare mushroom broth. Place all ingredients in a medium saucepan. Bring to a boil. Simmer for 30- 40 minutes. Strain out vegetables. Reserve broth.

2
Prepare miso butter Blend ingredients together until smooth Reserve 4 tbsp. at room temperature. Chill the remaining miso butter.
3
Prepare pickled ginger Peel ginger. Slice into thin discs. Cut julienne. In a small saucepan, bring water, sugar and rice wine vinegar to a boil. Add salt and ginger. Remove from heat and let ginger cool in liquid.
4
Preheat oven to 400
5
Prepare Salmon Sauce Rehydrate porcini mushrooms with 1 c. hot water. Let stand 5 minutes. Strain off porcini mushroom water. Reserve. Chop mushrooms. In a medium saucepan, place chopped porcini mushrooms, 1 qt mushroom broth, and reserved porcini mushroom liquid. Bring to boil, simmer until sauce is reduced by half. There should be about 8 oz. mushroom sauce. Add 1 tbsp. soy sauce 4 tsp. rice wine vinegar. Keep warm.
6
Prepare Salmon Lightly salt each salmon filet. Heat a heavy ovenproof skillet. Add 2 tbsp. canola oil. Sear filets skinned side up two to three minutes. Remove from heat. Turn each filet over. Brush each filet with room temperature miso butter. Place skillet in preheated oven for 5-6 minutes. Remove skillet from oven. Place salmon on warm plate. Pour off oil from pan. Wipe pan with paper towel. Add mushroom sauce. Bring to a boil. Whisk in 4-5 tbsp. chilled miso butter. Pour over salmon. Garnish with pickled ginger.
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