Santangelo Salmon

Santangelo Salmon
Amy Beadle Roth

Red miso gives the salmon a certain oomph. It is less salty than yellow miso, and goes best with fish. Be sure to use high-quality sake.

2
Servings
174
Calories Per Serving
Deliver Ingredients

Ingredients

For the salmon

  • ⅓ cup packed dark brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons hot water
  • 2 tablespoons red miso
  • Canola oil, for coating the dish
  • Four 1-inch thick salmon fillets, pinbones removed
  • 1 tablespoon minced chives

For the sake butter

  • 2 tablespoons peeled and minced fresh ginger
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon unsalted butter
  • ½ cup good-quality sake, plus 1 teaspoon
  • 2 tablespoons half-and-half 8 tablespoons (½ stick) cold, unsalted butter, cut into ¼-inch cubes
  • Juice of 1 lime wedge
  • Kosher salt
  • Freshly ground white pepper
  • Cooked basmati rice

Directions

For the salmon

Combine the brown sugar, soy sauce, hot water, and miso and whisk until the sugar has dissolved. Set aside.

Choose a gratin dish large enough to hold the salmon without crowding, and lightly coat it with oil. Arrange the salmon fillets in the dish, and spread the miso mixture evenly over each fillet. Broil the fillets, basting with the miso mixture once or twice, for 7 to 8 minutes for medium rare, or 10 minutes for medium, or until the fillets flake easily when prodded with a fork.

For the sake butter

Meanwhile, in a small saucepan over medium heat, soften the ginger and shallots in the butter for 3 to 4 minutes. Pour in ½ cup of the sake, bring the mixture to a boil, and reduce to about 3 tablespoons, about 3 minutes. Pour in the half-and half, return to a boil, and reduce by about half, about 2 minutes. Increase the heat to medium-high, and, whisking constantly, add the butter, one cube at a time. The butter should create a thick and creamy sauce. When all of the butter has been incorporated, remove the saucepan from the heat and whisk in the remaining 1 teaspoon of sake and the lime juice. Season to taste with salt and white pepper. Using an immersion blender or in a stand blender purée the sauce, in batches, until very smooth.

Divide the sake butter between two plates, top with the basmati rice and then the salmon, and serve at once.

Nutritional Facts

Total Fat
11g
16%
Sugar
3g
3%
Saturated Fat
6g
25%
Cholesterol
25mg
8%
Carbohydrate, by difference
12g
9%
Protein
6g
13%
Vitamin A, RAE
96µg
14%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
39mg
4%
Choline, total
16mg
4%
Fiber, total dietary
1g
4%
Folate, total
28µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Phosphorus, P
90mg
13%
Selenium, Se
4µg
7%
Sodium, Na
1132mg
75%
Water
72g
3%
Zinc, Zn
1mg
13%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.