Lulu & Me’S Miso Salmon From Chef Karen’S Kitchen

• 6 6 oz. skinned filet of Scottish or North Atlantic Salmon
• Miso Butter
• 1/4 lb. unsalted butter at room temperature
• 1/4 lb. white miso paste
• 1 tbsp. honey
• 1/4 tsp. sesame oil
• Mushroom Broth
• 3 qt water
• 1 1/2 qt mixed, chopped and washed mushrooms
• 1 medium diced onion
• 1 carrot
• 3 ribs celery
• 1 clove garlic
• 2 sprigs each of parsley and thyme
• Sauce for Salmon
• 1 qt mushroom broth
• 1/2 c. dried porcini mushrooms
• 1 tbsp. soy sauce
• 4 tsp. rice wine vinegar
• Pickled ginger
• 1/4 c. water
• 1/4 c. c. rice wine vinegar
• 1/8 c. sugar
• Pinch salt
• 1/2 c. fresh ginger, thinly sliced and cut julienne

1. Prepare mushroom broth.
2. Place all ingredients in a medium saucepan.
3. Bring to a boil.
4. Simmer for 30- 40 minutes.
5. Strain out vegetables.
6. Reserve broth.
7. Prepare miso butter
8. Blend ingredients together until smooth
9. Reserve 4 tbsp. at room temperature.
10. Chill the remaining miso butter.
11. Prepare pickled ginger
12. Peel ginger. Slice into thin discs. Cut julienne.
13. In a small saucepan, bring water, sugar and rice wine vinegar to a boil.
14. Add salt and ginger.
15. Remove from heat and let ginger cool in liquid.
16. Preheat oven to 400
17. Prepare Salmon Sauce
18. Rehydrate porcini mushrooms with 1 c. hot water.
19. Let stand 5 minutes.
20. Strain off porcini mushroom water. Reserve.
21. Chop mushrooms.
22. In a medium saucepan, place chopped porcini mushrooms, 1 qt mushroom broth, and reserved porcini mushroom liquid.
23. Bring to boil, simmer until sauce is reduced by half.
24. There should be about 8 oz. mushroom sauce.
25. Add 1 tbsp. soy sauce
26. 4 tsp. rice wine vinegar.
27. Keep warm.
28. Prepare Salmon
29. Lightly salt each salmon filet.
30. Heat a heavy ovenproof skillet.
31. Add 2 tbsp. canola oil.
32. Sear filets skinned side up two to three minutes.
33. Remove from heat. Turn each filet over.
34. Brush each filet with room temperature miso butter.
35. Place skillet in preheated oven for 5-6 minutes.
36. Remove skillet from oven. Place salmon on warm plate.
37. Pour off oil from pan. Wipe pan with paper towel.
38. Add mushroom sauce. Bring to a boil.
39. Whisk in 4-5 tbsp. chilled miso butter.
40. Pour over salmon.
41. Garnish with pickled ginger.

scottish, butter, ubc, ubc, honey, ubc, mushroom broth, water, mixed, onion, carrot, celery, clove garlic, parsley, salmon, mushroom broth, porcini mushrooms, soy sauce, rice wine vinegar, ginger, ubc, ubc, sugar, salt, fresh ginger

Taken from www.epicurious.com/recipes/member/views/lulu-me-s-miso-salmon-from-chef-karen-s-kitchen-52784921 (may not work)