Miso Glazed Faroe Island Salmon Recipe
cauliflower puree + napa cabbage + oyster mushroom + asparagus + miso beurre blanc + salmon roe
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Ingredients
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Salmon
Cauliflower Puree
Vegetables
Miso Beurre Blanc
Garnish
Method
Salmon Preparation
- 1
Marinate the Salmon
In a bowl, mix together miso paste, honey, soy sauce, and olive oil. Add the Faroe Island salmon fillets and marinate for at least 30 minutes.
- 2
Cauliflower Puree
- 3
Cook the Cauliflower
In a pot of boiling salted water, cook the cauliflower florets until tender, about 10 minutes. Drain well.
- 4
Blend the Puree
In a blender, combine the cooked cauliflower, heavy cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust consistency with more cream if needed.
Vegetable Preparation
- 5
Miso Beurre Blanc
- 6
Prepare the Miso Beurre Blanc
In a saucepan, combine white wine and finely chopped shallots. Simmer over medium heat until reduced by half. Lower heat and whisk in the butter, piece by piece, until emulsified. Stir in miso paste and lemon juice, and keep warm.
Assembly
- 7
Plate the Dish
On each plate, spread a generous amount of cauliflower puree. Top with the sautéed vegetables, then place the grilled salmon on top. Drizzle with miso beurre blanc and garnish with salmon roe.