It’s time for a recipe from the Sustainable Seafood Cooking Class I took! This one is really different, in a way. Chef Ryan promised us we would be making “salmon candy”, and he didn’t promise too much. This dish is incredibly sweet and, odd as it sounds, it’s perfect. I imagine it’s something like candied bacon for bacon lovers, only in the salmon variety. Trust me, you want to try this one.
- 1/8 cup sake
- 1/8 cup mirin
- 1 tbsp red miso
- 1 tbsp honey
- 1/2 tbsp fresh grated ginger root
- 2 6oz wild king salmon fillets
1. Combine sake and mirin in a sauce pan over medium high heat and bring to a boil for about 30 seconds. Reduce heat to low and stir in miso until it has completely dissolved. Add honey and ginger, stir until you have an even mixture.
2. Remove saucepan from heat, strain and cool to room temperature.
3. Pat salmon dry and coat with the marinade. Use all of the marinade. Trust me on this one. Cover and marinade for minimum one hour to maximum one day in the fridge.
4. Preheat oven to 400F. When it has reached 400F, turn on the broiler. Arrange fish on a broiler pan and broil on the top rack (4 to 5 inches from the heating element) until the salmon starts browning. Turn off the broiler and bake at 400F for 5 to 10 minutes more – it should now be flaky if you test it with a fork.
5. Serve and enjoy the curious feeling of having fish for dessert!