Salmon is a favorite seafood to grill (I did use my Le Creuset cast iron grill pan as it was raining) using so many different marinades such as this version from Bobby Flay. Two new ingredients for me miso (fermented soybean paste) and yuzu juice tweaked my interest.
The first time I made it the salmon needed something more so I searched the internet for ideas. Then I found another recipe using sake butter from Epicurious and the addtion really sounded fantastic, so I made it again using this very tasty butter! A win win combining Bobby Flay’s salmon and Epicurious’ sake butter.
Miso is a traditional Japanese seasoning produced by fermenting soybeans (I do seem to be into fermentation lately) with salt and koji, a fungus. This organic white miso (it wasn’t white as it looked like a peanut sauce) I used had rice and yeast as well. It is a thick paste used for sauces, pickling vegetables, fish or meats and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. It is high in protein and rich in vitamins and minerals – so healthy right?
There are sweet misos which are light in color but my organic product is brown even though the package says it is white. I read somewhere that it can darken with age? It reminded me of a peanut sauce. Sweet miso is good for sauces, glazes and baking. Dark miso is identified as red or brown and is more heartier and intense than the milder sweet misos. Just remember that darker means more powerful! It is well suited for stews and braises. Whatever, the type I used was very tasty with this grilled salmon.
It will keep indefinitely in the refrigerator or store in the freezer – it will not lose its texture or flavor. Use it in soup, blend it with herbs to make a pesto, add to green beans, rub on corn cobs or even smear on garlic bread.
Yuzu juice added a delightful citrusy finish to this salmon. It has a subtle sweetness with lemon and tangerine flavors but is more subdued than lemon juice. I just loved it on the grilled salmon! In addition use it in a vinaigrette, ceviche, desserts and even cocktails.
Miso-Ginger Grilled Salmon with Yuzu Juice and Sake Butter
Recipe by Bobby Flay slightly adapted
- 1/4 cup white miso
- 1/4 cup mirin
- 2 tbsp. unseasoned rice vinegar
- 2-3 tbsp. low-sodium soy sauce
- 2 tbsp. green onions, minced
- 1-1/2 tbsp. fresh ginger, minced (I used 1 tbsp.)
- 2 tsp. toasted sesame oil
- salmon filets
- salt and freshly ground pepper to taste
- Yuzu juice, for drizzling – highly recommended
- chives to garnish
Combine the miso, mirin, vinegar, soy sauce, green onions, ginger and sesame oil in a small bowl. Place the salmon filets in a baking dish and pour the marinade over, turning to coat. Cover and refrigerate for 30 minutes.
Heat the grill (I used my grill pan). Remove the fish from the marinade and season with salt and pepper (optional). Grill the salmon, skin side down with lid down until golden brown and a crust has formed, about 3-4 minutes. Turn the salmon and continue grilling for another 3-4 minutes for medium doneness. Drizzle with a little yuku juice. Serve over sake butter, a bed of rice with steamed snow peas as a side. Garnish with minced chives.
Sake Butter (Epicurious):
- 2 tbsp. ginger, peeled and minced (I used only 1 tbsp. as there was a lot of ginger in the marinade above)
- 1 tbsp. shallots, minced
- 1 tbsp. unsalted butter
- 1/2 cup plus 1 tsp. good quality sake
- 1 tbsp. heavy cream
- 1/2 cup cold unsalted butter, cut into large dice (I did use salted and eliminated the salt below)
- 1/2 tsp. fresh lime juice
- kosher salt – just a pinch (didn’t add)
In a small saucepan sweat the ginger and shallots in the 1 tbsp. butter for 2 minutes. Add 1/2 cup of the sake, bring to a boil, and reduce by two-thirds, about 3 minutes. Add the heavy cream and bring to a boil; reduce by half in about 2 minutes. Add the pieces of butter little by little, whisking constantly over medium heat. The butter will emulsify creating a thick creamy sauce. Once the butter has been incorporated, remove the pan from the heat. Whisk in the remaining one tsp. sake and the lime juice. Season to taste with salt. Blend sauce in a food processor or blender. Place sake butter on plate, top with a bed of rice, place salmon on top of rice. Drizzle yuzu juice over all and serve with snow peas.
Recipe by cookingwithauntjuju.com
Judy, you’ve piqued my curiosity about yuzu juice. Where did you find it? 🍋🍃🍈
I can find it at Walmart, Kroger and Whole Foods in my area; also Amazon. It’s rather pricey but all you need is a splash for a light citrus finish. Bobby Flay left it as an option and I am a sucker for trying new ingredients – I would buy it again 🙂
Good to know. From your description, I know I want to try it.
This looks so tasty. Salmon works so well with Asian flavorings. 🙂
Yes, I agree – I have another recipe using Gochujang which is delicious too 🙂
Sake butter, never tried it but I will soon! We eat fresh salmon a couple of times a week and ofter with a similar Asian marinade, but the Sake butter takes it to a new level. Thanks for introducing me to Sake butter…
Thank you Ron! This was my first time with the sake butter and it certainly adds another layer of flavor. I felt the salmon just needed a little more pizzazz! Are you going to be posting again soon?