Salmón al Miso y Sake

Ingredientes

• Salmon Steak, deboned, skin-on, steak cut 7 - 8 oz. wt.
• 1/4 cup Miso, white
• 1/4 cup Aloha shoyu
• 1/4 cup Granulated Sugar
• 1/4 cup Beer
• 1 Tbsp. Garlic, minced
• 1 Tbsp. Ginger, minced

Preparación

1. 1

   Prepare salmon as noted above, evenly apply the marinade to the steaks. Allow to marinate overnight.

2. 2

   Heat vegetable oil in a saute pan over medium heat, add salmon flesh down and sear until golden brown. Place skin down onto a sizzle platter and into a 400* convection oven roast until an internal temperature of 115* is achieved.

3. 3

   Meanwhile, sear the bok choy in the sesame-vegetable oil at the start of the stir fry vegetable recipe. Once the bok choy starts to wilt, complete the stir fry recipe.

4. 4

   Place rice at 10 o’clock and mound the stir-fried vegetable/bok choy on the rice cascading toward 5 o’clock. Lean the roasted salmon on the rice and vegetables. Sprinkle sesame seeds on salmon and place ginger rosette at base of salmon. Serve.