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