lulu & me’s miso salmon from chef karen’s kitchen
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.
►
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 lg6 oz skinned filet of scottish or north atlantic salmon
- MISO BUTTER
-
1/4 lbunsalted butter at room temperature
-
1/4 lbwhite miso paste
-
1 Tbsphoney
-
1/4 tspsesame oil
- MUSHROOM BROTH
-
3 qtwater
-
1 1/2 qtmixed, chopped and washed mushroom
-
1 mddiced onion
-
1carrot
-
3ribs celery
-
1 clovegarlic
-
2 sprigparsley
-
2 sprigthyme
- SAUCE FOR SALMON
-
1 qtmushroom broth
-
1/2dried porcini mushrooms
-
1 Tbspsoy sauce
-
4 tsprice wine vinegar
- PICKLED GINGER
-
1/4water
-
1/4rice wine vinegar
-
1/8sugar
-
pinchsalt
-
1/2fresh ginger, thinly sliced and cut julienne
How To Make lulu & me’s miso salmon from chef karen’s kitchen
-
1Prepare mushroom broth. Place all ingredients in a medium saucepan. Bring to a boil. Simmer for 30- 40 minutes. Strain out vegetables. Reserve broth.
-
2Prepare miso butter Blend ingredients together until smooth Reserve 4 tbsp. at room temperature. Chill the remaining miso butter.
-
3Prepare 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.
-
4Preheat oven to 400
-
5Prepare 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.
-
6Prepare 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT