Miso Marinated Salmon with Miso Mushroom Cream Sauce
(serves 2 but easily multiplied)
2 (6 ounce) salmon fillets, skinned
1/2 tsp sea salt
1/3 cup sweet Miso (we use Miko brand)
3/4 tsp sake
2 tablespoons mirin
3/5 tablespoon sugar
Miso Cream Sauce
1/2 Tbsp vegetable oil
2 king oyster mushrooms or royal trumpet mushrooms, sliced lengthwise (for garnishing)
pinch salt & pepper
3 shiitake mushrooms, stems removed, sliced
1 oyster mushroom, roughly chopped
1 small cluster (about 1 fingers width) beech mushrooms, roughly chopped
1 1/2 tablespoons butter
1 1/2 tablespoons sweet Miso
1/3 cup heavy cream
Salmon: coat each salmon fillet with 1/4 tsp salt; let rest 30 minutes (Pre-salting the salmon draws out the moisture, allowing the miso marinade to be fully absorbed into the fillets.)
Whisk together miso, sake, mirin, and sugar or combine in large zipper-style plastic bag and thoroughly mix.
Pat fillets dry with paper towels. Add to bag with miso mixture. Turn bag to coat salmon thoroughly; release air and seal. Marinate in refrigerator for 24 hours.
Day of serving: Preheat oven to 225 degrees. Blot marinated salmon with paper towels, removing excess marinade (miso burns easily). Heat skillet over medium high heat and sear fillets for 1 minute. Flip salmon and place in oven (about 25 minutes) until thermometer reads 126 - 130 degrees (126 degrees is the temperature salmon is cooked to when using the sous vide technique. We have found this to be our optimal salmon temperature. However, it is a matter of preference. The American Test Kitchen proposes 125, whereas many cook to 130 and find all pinkness gone but not an overdone fillet.).
Transfer to a clean platter and rest 2-5 minutes. To serve, arrange salmon atop sauteed trumpet mushroom halves and dollop with Miso Mushroom Sauce (directions below).
Miso Cream Sauce Directions: Heat vegetable oil in a small skillet on high. Add trumpet mushrooms; brown on all sides. Season with a pinch of salt and pepper. Transfer to clean plate and top with prepared salmon. Set aside.
Saute remaining mushrooms until slightly softened and browned. Add butter, stir. Add miso and cream; stir. Turn off heat. Pour over salmon.
The above is great for those nights when you are preparing a special dinner or have company. However, if this is something you try for an easy weekday dinner, here are some modifications.
1) Skip the trumpet mushroom part - it is a pretty garnish, but additional mushrooms aren't necessary and this saves time.
2) Don't worry about ensuring the perfect mixture of mushrooms, and if you aren't a huge mushroom fan, reduce the amount a bit. Roughly chop a few shiitake and one or two additional exotic mushrooms, saute them, add the butter, etc.
3) As written, the sauce (butter, miso, cream) is doubled. We usually double our sauce just to make sure we have enough. Tonight, I also left mine on the heat while I made little boy #1's macaroni and cheese and it thickened…which was fine, but a thinner sauce covers more fish without doubling calories…and makes for a prettier presentation.