Cheesecake's Miso Salmon with Sake Butter Sauce

Ingredients

• 2 pieces Salmon Fillets (skinless, boneless, about 6 oz each)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 2 Tbsp Hot Water (just warm from tap)
• 0.25 cup Brown Sugar (packed)
• 2 Tbsp Miso Paste (white (shiro) miso for a milder flavor)
• 9 Tbsp Unsalted Butter (1 Tbsp for sautéing, 8 Tbsp (1 stick) cold and cubed for emulsifying)
• 1 Tbsp Shallots (minced; about 1 small shallot)
• 2 Tbsp Fresh Ginger (julienned, peeled)
• 0.5 cup Sake (Japanese rice wine; plus an extra splash at the end)
• 2 Tbsp Heavy Cream (full‑fat for richness)
• 1 pinch Salt (to taste)
• 0.5 fruit Lime (juice of half a lime, freshly squeezed)
• 1 cup White Rice (cooked, for plating)

Instructions

1. Make Miso Marinade

   In a mixing bowl combine 2 Tbsp soy sauce, 2 Tbsp hot water, 1/4 cup brown sugar, and 2 Tbsp white miso. Stir until the sugar and miso are fully dissolved.

   Time: PT5M

2. Marinate Salmon

   Pat salmon fillets dry, then brush the miso mixture generously onto both sides. Set aside while the broiler preheats.

   Time: PT3M

3. Broil Salmon

   Place the salmon on a broiler pan, skin‑side down if skin is present. Broil on low setting for 10‑15 minutes, watching for a deep caramelized color and the fish to be just opaque in the center.

   Time: PT15M

   Temperature: Low broil

4. Sauté Shallots and Ginger

   While the salmon broils, melt 1 Tbsp butter in a small saucepan over medium‑high heat. Add minced shallots and julienned ginger; sauté 2‑3 minutes until fragrant and softened.

   Time: PT3M

   Temperature: Medium‑high

5. Reduce Sake

   Add 1/2 cup sake to the saucepan. Bring to a boil and let it reduce by about two‑thirds, roughly 3 minutes.

   Time: PT3M

   Temperature: Medium‑high

6. Add Cream and Reduce

   Stir in 2 Tbsp heavy cream. Return to a boil and reduce the mixture by half, about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Emulsify Butter

   Reduce heat to low. Gradually whisk in the cold 1‑stick butter, a few cubes at a time, until fully incorporated and the sauce becomes glossy and thick.

   Time: PT2M

   Temperature: Low

8. Finish Sauce

   Remove the pan from heat. Add a splash of sake, a pinch of salt, and the juice of half a lime. Whisk briefly to combine.

   Time: PT1M

9. Plate and Serve

   Drizzle a thin layer of sauce onto a serving plate, spread cooked white rice in the center, then place the broiled salmon on top. Spoon additional sauce over the fish and around the rice. Optionally drizzle a little leftover miso glaze for extra flavor.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

1g