Ingredients
1/4 cup brown sugar, packed
2 tablespoons low sodium soy sauce
2 tablespoons hot water
2 tablespoons miso(soybean paste)
4(6ounce) salmon fillets(about 1 inch thick)
cooking spray
1 tablespoon fresh chives, chopped
Sake butter ingredients
2 tablespoons peeled and julienned ginger
1 tablespoon minced shallots
1 tablespoon unsalted butter
1/2 cup plus 1 teaspoon good quality sake (Momokawa)
1 tablespoon heavy cream
1/2 cup (1 stick) cold unsalted butter, cut into large dice
1/2 teaspoons fresh lime juice
pinch of Kosher salt
Preparation
Preheat broiler. Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish. Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
Sake Butter In a small saucepan over medium-high heat, sweat the ginger and shallots in the one tablespoon butter for two to three minutes. Add 1/2 cup of the sake, bring to a boil, and reduce by two-thirds, about three minutes. Add the heavy cream, bring to a boil, and reduce by half, about two minutes. Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over medium-high heat. The butter will emulsify, creating a thick creamy sauce. Once all the butter has been incorporated, remove the pan from the heat. Whisk in the remaining one teaspoon sake and the lime juice. Season to taste with salt. Blend sauce in blender or food processor. Place Sake butter on plate, top with a bed of rice, place salmon on top of rice.
