Jul 13 2026
Restaurants›Space 220 Restaurant›Galactic Miso Salmon* Recipe

Galactic Miso Salmon* Recipe

Inspired by Space 220 Restaurant
Time1h
Serves4

Miso-Glazed Salmon, Sauteed Leeks, Tempura-Fried Mushroom, Curry Blood Orange Beurre Blanc

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Ingredients

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Miso-Glazed Salmon

Sauteed Leeks

Tempura-Fried Mushroom

Curry Blood Orange Beurre Blanc

Method

Miso-Glazed Salmon

  1. 1

    Prepare the Marinade

    In a small bowl, whisk together the white miso paste, sugar, soy sauce, and mirin until well combined.

  2. 2

    Marinate the Salmon

    Place the salmon fillets in a shallow dish and pour the miso marinade over them. Cover and refrigerate for at least 30 minutes.

  3. 3

    Cook the Salmon

    Preheat the oven to 400°F (200°C). Remove salmon from marinade and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until cooked through.

Sauteed Leeks

  1. 4

    Prepare the Leeks

    Trim the roots and dark green tops off the leeks. Slice them lengthwise and rinse under cold water to remove any dirt. Cut into thin half-moons.

  2. 5

    Sauté the Leeks

    In a skillet, melt the butter over medium heat. Add the sliced leeks, salt, and black pepper. Sauté for about 10-12 minutes until the leeks are tender and slightly caramelized.

Tempura-Fried Mushroom

  1. 6

    Prepare the Mushrooms

    Clean the shiitake mushrooms and remove the stems. Leave the caps whole.

  2. 7

    Make the Tempura Batter

    In a bowl, mix the tempura batter mix with cold water until smooth. The batter should be a little lumpy for best results.

  3. 8

    Fry the Mushrooms

    Heat oil in a deep pot or fryer to 350°F (175°C). Dip each mushroom cap into the tempura batter and carefully place in the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Curry Blood Orange Beurre Blanc

  1. 9

    Prepare the Shallots

    Finely chop the shallots.

  2. 10

    Make the Sauce

    In a saucepan, combine the blood orange juice, white wine, and shallots. Bring to a boil and reduce heat to simmer until reduced by half.

  3. 11

    Finish the Sauce

    Whisk in the curry powder and gradually add in the butter, whisking until emulsified. Season with salt to taste.

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