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  • New Year's Party - 10

    From Dave Drum@1:229/452 to All on Sat Dec 24 21:42:13 2022
    * 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 @ 400┬║F/205┬║C. 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. DonΓÇÖt 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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