The Cheesecake Factory is one of my favorite chain restaurants due to this dish specifically. So one day I actually paid attention to the flavors and dissected it as much as possible. I think I aced it. I personally opted for more ginger in my dish to add a lighter feel and another texture to my plate. I did exclude the extra ginger from this recipe. Enjoy and let me know what you thing of the Miso Salmon Recipe.
½ cup brown sugar
3 tbsp soy sauce
¼ cup hot water
3 tbsp miso (soybean paste)
4 Alaskan Sockeye salmon fillets (Skin optional)
1 tbsp butter
2 tbsp ginger paste
1 tbsp garlic paste
½ cup Pinot Grigio or Sake (your choice)
3 tbsp heavy cream
1 stick (1/2 cup) butter, cut into 8 pieces
Squeeze of half of a lime
Steamed snow peas or Sugar Snap Peas
Steamed Jasmine Rice
Whisk together brown sugar, soy sauce, hot water, and miso paste in a bowl until combined.
Place salmon in a lightly oiled baking dish and cover with miso mixture.
Broil for 8-10 minutes, basting the fish with the sauce twice.
While fish is broiling, melt 1 tbsp of butter over medium heat and add in the ginger and garlic paste. Cook for 2 minutes.
Add Pinot Grigio and bring to a boil for 3 minutes.
Add in heavy cream and return to boil for 2 minutes.
Add the heavy cream, bring to a boil, and reduce by half, about two minutes.
Constantly whisk in butter, piece by piece, and once all combined and sauce has thickened remove from heat.
Whisk in lime juice and salt if necessary.
Place sake glaze on rice and top with a salmon fillet. (Note: Use with strainer if you just want sake glaze OR exclude strainer if you’d like little bits of ginger within your rice.)
Add steamed veggies to the side.