Salmón crujiente a la mantequilla de miso

Ingredientes

• 3 salmon fillets (skin-on, evenly sized)
• 3 Tablespoons miso paste
• 4 Tablespoons sake
• 2 Tablespoons white sugar
• 1 Tablespoon mirin (substitute: Sake + sugar)
• 1 Tablespoons light soy sauce (Use low-sodium soy sauce as the miso is salty. You can always season with salt if necessary.)
• 1 Tablespoon white rice vinegar (Substitute: lime juice or apple cider vinegar )
• 1 1/2-2 Tablespoon unsalted butter (As miso is very salty already. You can always season to taste, with salt, later if necessary.)
• 1/2-1 Tablespoon oil
• 1 Tablespoon sesame seeds (lightly toasted)
• 1 sprig spring onions (sliced. Substitute: coriander leaves or parsley)

Preparación

1. 1

   --- Marinating ---

2. 2

   Mix the miso, soy sauce, mirin, sake, vinegar and sugar till you no longer see sugar grains.

3. 3

   Dry the salmon skin with a paper towel. Get it as dry as possible. Remove any pin bones.

4. 4

   Place the salmon skin side up, flesh-down into the sauce, being careful not to get any sauce on the skin. Note: We want the salmon to come to room temperature, so let it marinate at room temperature for 20 minutes before cooking.

5. 5

   --- Cooking crispy skin miso salmon ---

6. 6

   Over medium-high heat, add the oil to a large skillet and heat till the oil is shimmering but not smoking. Add the salmon, skin side down and reduce heat to medium.

7. 7

   Use a spatula to hold the fillets down so they don't curl up. Press for 10 seconds.

8. 8

   Let cook for 7 minutes then flip over so the salmon is flesh down on the pan. Cook for 1-2 minutes more, till the salmon is cooked. Plate the salmon.

9. 9

   --- Sauce/ Mushrooms ---

10. 10

    To the same pan, add the butter and marinade and bring to the boil. Allow to boil for at least 2 minutes to kill bacteria. You can also saute mushrooms or carrots in the sauce.

11. 11

    Once the sauce is done, drizzle the sauce around the salmon (we don't want to make the crispy skin moist.) Garnish, serve with rice and enjoy!