* Originally in: Fidonet - Home Cooking
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Salmon w/Miso Cream
Categories: Seafood, Chilies, Dairy, Citrus
Yield: 8 servings
2 3/4 lb Whole salmon fillet; patted
Dry if needed
Coarse salt
1/4 ts Ichimi togarashi or ground
Cayenne
1 c Creme fraeche or sour cream
2 tb Shiro (white) miso
2 ts Turbinado sugar (opt)
2 Limes
1 tb Yuzu or lime juice
Toasted white sesame seeds;
For sprinkling
Set the oven @ 400ºF/205ºC. Line a large sheet pan with
parchment paper or foil.
Place the salmon on the prepared pan skin (or flat) side
down at an angle, if needed, to fit. Sprinkle with salt
(about 1 teaspoon) and the togarashi.
In a small saucepan, stir 1/4 cup crème fraîche with 1
tablespoon miso until well blended. Scrape onto the fish
(save the pan without washing it), then spread the sauce
in an even layer. If you like a little sweetness with
your salmon, sprinkle it with the sugar.
Roast the salmon until a thin-bladed paring knife slides
through the thickest part with only a little resistance,
15 to 20 minutes. When you remove the blade from the
fish and touch it, it should feel warm.
While the fish roasts, stir the remaining 3/4 cup crème
fraîche and 1 tablespoon miso until smooth in the same
saucepan. Set over low heat and warm, stirring
occasionally, until steaming and tiny bubbles form
around the edges, about 5 minutes. Don’t let the mixture
boil. Turn the heat to the lowest setting to keep warm.
Using the parchment or foil, lift the roasted salmon
onto a serving platter, then slide the parchment or foil
out from under the fish. Zest the limes all over the
fish, then squeeze 1 tablespoon juice, if using lime
juice. Stir the yuzu or lime juice into the miso cream,
then transfer to a serving bowl to serve alongside the
salmon. (Or, if your salmon is skinless, pour the sauce
around the salmon.)
Sprinkle the salmon with sesame seeds. Cut the zested
limes into wedges and serve with the fish.
By: Genevieve Ko
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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