MENU
 
 
 
 

  • LULU & ME’S MISO SALMON FROM CHEF KAREN’S KITCHEN

    1 vote
    LULU & ME’S MISO SALMON FROM CHEF KAREN’S KITCHEN
    Cook: 50 min Servings: 1
    by Lulu
    5 recipes
    >
    This recipe for Lulu’s Miso Salmon is delicious. The sweet, salty miso butter and the spicy pickled ginger enhance the rich, nutty flavor of the Scottish salmon. At Lulu & Me (253 Fifth Avenue), it is served on a bed of sautéed spinach tossed with slivers of parsnips and shiitake mushrooms. LuLu’s Miso Salmon will be featured on March 25 as “Karen’s Tuesday Special” and is priced at $23. For reservations call 212-290-2460 or visit www.luluand.me. Karen Fohrhatz Miele is chef/proprietor at LuLu & Me, NoMad’s neighborhood restaurant in the new, hot area of New York City.

    Ingredients

    • 6 6 oz. skinned filet of Scottish or North Atlantic Salmon
    • Miso Butter
    • ¼ lb. unsalted butter at room temperature
    • ¼ lb. white miso paste
    • 1 tbsp. honey
    • ¼ tsp. sesame oil
    • Mushroom Broth
    • 3 qt water
    • 1 ½ qt mixed, chopped and washed mushrooms
    • 1 medium diced onion
    • 1 carrot
    • 3 ribs celery
    • 1 clove garlic
    • 2 sprigs each of parsley and thyme
    • Sauce for Salmon
    • 1 qt mushroom broth
    • ½ c. dried porcini mushrooms
    • 1 tbsp. soy sauce
    • 4 tsp. rice wine vinegar
    • Pickled ginger
    • ¼ c. water
    • ¼ c. c. rice wine vinegar
    • 1/8 c. sugar
    • Pinch salt
    • ½ c. fresh ginger, thinly sliced and cut julienne

    Directions

    1. Instructions
    2. Prepare mushroom broth.
    3. Place all ingredients in a medium saucepan.
    4. Bring to a boil.
    5. Simmer for 30- 40 minutes.
    6. Strain out vegetables.
    7. Reserve broth.
    8. Prepare miso butter
    9. Blend ingredients together until smooth
    10. Reserve 4 tbsp. at room temperature.
    11. Chill the remaining miso butter.
    12. Prepare pickled ginger
    13. Peel ginger. Slice into thin discs. Cut julienne.
    14. In a small saucepan, bring water, sugar and rice wine vinegar to a boil.
    15. Add salt and ginger.
    16. Remove from heat and let ginger cool in liquid.
    17. Preheat oven to 400
    18. Prepare Salmon Sauce
    19. Rehydrate porcini mushrooms with 1 c. hot water.
    20. Let stand 5 minutes.
    21. Strain off porcini mushroom water. Reserve.
    22. Chop mushrooms.
    23. In a medium saucepan, place chopped porcini mushrooms, 1 qt mushroom broth, and reserved porcini mushroom liquid.
    24. Bring to boil, simmer until sauce is reduced by half.
    25. There should be about 8 oz. mushroom sauce.
    26. Add 1 tbsp. soy sauce
    27. 4 tsp. rice wine vinegar.
    28. Keep warm.
    29. Prepare Salmon
    30. Lightly salt each salmon filet.
    31. Heat a heavy ovenproof skillet.
    32. Add 2 tbsp. canola oil.
    33. Sear filets skinned side up two to three minutes.
    34. Remove from heat. Turn each filet over.
    35. Brush each filet with room temperature miso butter.
    36. Place skillet in preheated oven for 5-6 minutes.
    37. Remove skillet from oven. Place salmon on warm plate.
    38. Pour off oil from pan. Wipe pan with paper towel.
    39. Add mushroom sauce. Bring to a boil.
    40. Whisk in 4-5 tbsp. chilled miso butter.
    41. Pour over salmon.
    42. Garnish with pickled ginger.

    Similar Recipes

    Leave a review or comment