Miso Salmon

Tastes like The Cheesecake Factory, just without the wait

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Ingredients

Salmon (4–6 salmon filets around 5 oz)

Rice (Make 1 cup of rice for every one 1 salmon filet (I personally prefer steamed white rice with this dish)

Edamame

Scallions/Green Onions

Miso Marinade

1/2 cup red miso paste

3/4 cup mirin or sake

3/4 cup light brown sugar

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp minced garlic (I use the peeled and minced jarred garlic from the store to save time)

1/4 tsp minced ginger (I use the ginger paste from the store for less hassle)

Sake Butter

1 cup mirin or sake

1 tbsp minced shallot

1 tsp mined garlic

1/2 cup of butter (salted or unsalted)

2 tbsp all purpose flour

1 cup heavy whipping cream

a pinch of salt

Cooking Directions

1. Add all the marinade ingredients into a pot or pan over medium heat. Whisk until smooth. When the mixture begins to bubble, reduce the heat and let simmer until thick.

2. Reserve about 1/4 cup of marinade then use the remainder of the marinade for the raw salmon filets. I put the salmon and the filets in a gallon sized ziplock bag and leave in the fridge for 4-6 hours for peak flavor.

3. After the salmon is marinated, preheat the oven to 425º or your air fryer to 375º (also keep in mind everyone's air fryer is different so keep an eye on the salmon if you're using the air fryer method). The salmon takes about 15-20 minutes in the oven or 7-12 minutes in the air fryer.

4. While the salmon is cooking, prepare the rice – one cup of rice for every salmon filet being served. If I'm doing 4 filets, I usually do 2 cups of rice and 4 cups of water for around 15-20 minutes (same cooking time as the salmon in the oven so try to do these together).

5. To make the sake butter, combine every ingredient needed except the butter, cream, and flour. In a separate pot or pan, melt the butter and mix in the flour (separate from the other ingredients) for a few minutes then mix in the cream. Once the cream, butter, and flour mixture are combined, add the two mixtures together and stir until thick.

6. Plate your meal and garnish with julienned scallions (optional)