Miso-Glazed Salmon with Nordic Roots
This week, we're fusing Japanese umami with Scandinavian comfort for an exciting dinner experience! Our Miso-Glazed Salmon is served on a bed of creamy celeriac purée, creating an elegant and deeply flavorful dish that's surprisingly simple to master. It's the perfect way to elevate your weeknight meal and explore a world of flavor.
Ingredienser
- Salmon fillets, skin off (approx. 150g each)4 pcs
- White miso paste3 tbsp
- Mirin (or honey)2 tbsp
- Soy sauce1 tbsp
- Ginger, freshly grated1 tsp
- Celeriac1 large
- Potato1 large
- Cooking cream100 ml
- Butter2 tbsp
- Cucumber1 pcs
- Rice vinegar3 tbsp
- Sugar1 tbsp
- Fresh dill, for garnish2 tbsp
- Toasted sesame seeds, for garnish1 tbsp
- Salt and white pepper0 to taste
Gör så här
Thinly slice the cucumber using a mandolin or a sharp knife. In a small bowl, whisk together the rice vinegar, sugar, and a pinch of salt until the sugar is dissolved. Add the cucumber slices, toss to combine, and set aside to let the flavors meld.
Peel and chop the celeriac and potato into small, even-sized cubes. Place them in a medium pot, cover with cold, salted water, and bring to a boil. Simmer for about 15-20 minutes, or until the vegetables are very tender when pierced with a fork.
Drain the cooked vegetables thoroughly and return them to the warm pot. Add the butter and cooking cream. Use an immersion blender to blend until completely smooth and creamy. Season to taste with salt and white pepper. Cover and keep warm.
While the vegetables are cooking, prepare the glaze. In a small bowl, whisk together the white miso paste, mirin, soy sauce, and freshly grated ginger until you have a smooth paste.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel and arrange them on the sheet. Spoon the miso glaze over the top of each fillet, spreading it evenly.
Bake the salmon for 10-12 minutes, depending on thickness, until it's cooked through and flakes easily. To serve, spoon a generous amount of the warm celeriac purée onto each plate. Carefully place a salmon fillet on top. Garnish with a spoonful of the pickled cucumber, a sprinkle of chopped fresh dill, and toasted sesame seeds.