Miso honey salmon

Ingredients

Miso salmon
1 cup sake
1 cup mirin
1 cup white miso
3/4 cup sugar
1/2 cup mustard
4 (8-oz.) salmon fillets
1/8 cup sesame oil
Pomegranate seeds, for garnish
Fennel fronds, for garnish

Dukkah
2 cups pumpkin seeds
1 3/4 cups whole hazelnuts 
3 heaping tbsp. 
Cajun blackening spice blend
4 tsp. ground cumin 
4 tsp. za’atar spice
3 1/2 tsp. salt
2 1/3 tsp. sugar
1 1/2 tsp. ground coriander

Fennel puree
1/2 cup unsalted butter 
3 fennel bulbs
2 yellow onions, sliced
6 cloves garlic

Roasted carrots
20 rainbow carrots
4 tbsp. avocado oil

Instructions

For salmon: In a small saucepan, bring sake and mirin to a boil. Boil for 20 seconds or until alcohol is cooked off. Reduce heat to low. Add miso and sugar and whisk until dissolved. Whisk in mustard.

Remove from heat and allow to cool in the refrigerator.

Place salmon in a large resealable plastic bag and add marinade. Squeeze air out of bag and seal. Let marinate, refrigerated, for at least 24 hours (ideal) or up to 3 days. Turn bag occasionally to keep marinade distributed evenly.

For dukkah: Toast pumpkin seeds and hazelnuts and allow to cool. Place all ingredients in a food processor and coarsely chop or pulse. Mixture should be slightly chunky. Can be made up to a week in advance and refrigerated.

For puree: Heat butter in a small saucepan over medium heat, stirring constantly, as it begins to foam and sizzle around the edges. In about 5 to 8 minutes, the butter will turn golden brown. Immediately remove from heat and pour into a bowl to stop the cooking process. 

Trim fennel bulbs of their stalks and bottom root, reserving fennel fronds. Halve fennel lengthwise and slice each half into 1/4-inch-thick slices. 

Place fennel, onion and garlic in a steamer. Steam for 20 minutes or until completely tender. Blend while still warm using a high-powered blender. Drizzle in brown butter until puree is smooth but not broken. You might not need the entire amount.

For carrots: Wash and scrub carrots well. Toss with avocado oil to coat. Place carrots on a baking sheet and broil on high, turning halfway through cooking time, for 20 minutes or until all sides have color and carrots are soft and wrinkled with toasted skin. If carrots aren’t softened after 20 minutes, lower oven temperature and cook until desired doneness. 

To serve: Lightly wipe marinade from salmon but don’t rinse. Thinly coat a baking sheet with sesame oil and place fish skin-side down. Bake in a 400-degree oven for 5 to 10 minutes or until fish browns and blackens in spots. Spread fennel puree on each of 4 plates. Place roasted carrots on top and sprinkle with dukkah. Place fish on plates and garnish with pomegranate seeds and fennel fronds or soft herbs such as watercress or chervil. 

Serves 4

Photo: © 2024  Lori Fusaro