Why Make This Recipe
Sake-Glazed Salmon with Sesame Seeds is a delicious and healthy dish that brings bold flavors from Japanese cuisine to your table. The combination of sake, mirin, and soy sauce creates a sweet and savory glaze, while the sesame seeds add a delightful crunch. This recipe is perfect for a weeknight dinner or when you want to impress guests with your cooking skills.
How to Make Sake-Glazed Salmon with Sesame Seeds
Ingredients
- Salmon fillets
- Sake
- Mirin
- Soy sauce
- Brown sugar
- Sesame seeds
- Cauliflower
- Miso paste
- Black garlic
- Radishes
- Micro shiso
- Yuzu gel
Directions
- Prepare the sake-mirin glaze by combining sake, mirin, soy sauce, and brown sugar in a saucepan over medium heat.
- Marinade the salmon fillets in the glaze for about 30 minutes.
- Sauté the salmon in a skillet over medium-high heat until caramelized.
- For the cauliflower purée, steam the cauliflower until tender, then blend with miso paste until smooth.
- Prepare the black garlic emulsion by blending black garlic with olive oil until smooth.
- Slice the radishes thinly for the salad.
- To plate, spread the cauliflower purée on the plate, place the salmon on top, drizzle with black garlic emulsion, and garnish with sesame seeds, radish salad, micro shiso, and a touch of yuzu gel.
How to Serve Sake-Glazed Salmon with Sesame Seeds
Serve the Sake-Glazed Salmon with warm cauliflower purée on a plate, topped with a drizzle of black garlic emulsion. Garnish with sesame seeds, a fresh radish salad, and micro shiso. The touch of yuzu gel will add a bright finish. This dish goes well with steamed rice or a light salad.
How to Store Sake-Glazed Salmon with Sesame Seeds
If you have leftovers, store the salmon and any accompaniments in an airtight container in the refrigerator. They will last for up to two days. To reheat, warm gently in a skillet over low heat or in the microwave.
Tips to Make Sake-Glazed Salmon with Sesame Seeds
- Make sure to let the salmon marinate well to absorb the flavors.
- Be careful not to overcook the salmon; it should be flakey but still moist.
- If you cannot find mirin, you can substitute it with a mix of sake and sugar.
Variation
You can substitute salmon with other fish like tuna or mackerel for a different flavor. Additionally, experiment with different vegetables like broccoli or asparagus for the purée or salad.
FAQs
1. Can I use frozen salmon?
Yes, frozen salmon can be used. Thaw it completely before marinating for the best flavor.
2. What can I use instead of black garlic?
You can use regular garlic, but it won’t have the same sweetness. You can roast regular garlic to mimic the flavor.
3. Can I make the glaze ahead of time?
Yes, you can prepare the sake-mirin glaze in advance and store it in the refrigerator for up to a week. Just reheat it before use.
Sake-Glazed Salmon with Sesame Seeds
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Japanese
- Diet: Pescatarian
Description
A delicious and healthy dish featuring salmon glazed with a sweet and savory sake-mirin sauce, complemented by a creamy cauliflower purée.
Ingredients
- 4 Salmon fillets
- 1/4 cup Sake
- 1/4 cup Mirin
- 1/4 cup Soy sauce
- 2 Tbsp Brown sugar
- 2 Tbsp Sesame seeds
- 1 head Cauliflower
- 2 Tbsp Miso paste
- 2 cloves Black garlic
- 4 Radishes
- Micro shiso for garnish
- Yuzu gel for garnish
Instructions
- Prepare the sake-mirin glaze by combining sake, mirin, soy sauce, and brown sugar in a saucepan over medium heat.
- Marinade the salmon fillets in the glaze for about 30 minutes.
- Sauté the salmon in a skillet over medium-high heat until caramelized.
- For the cauliflower purée, steam the cauliflower until tender, then blend with miso paste until smooth.
- Prepare the black garlic emulsion by blending black garlic with olive oil until smooth.
- Slice the radishes thinly for the salad.
- To plate, spread the cauliflower purée, place the salmon on top, drizzle with black garlic emulsion, and garnish with sesame seeds, radish salad, micro shiso, and a touch of yuzu gel.
Notes
Let the salmon marinate well for flavor absorption. Avoid overcooking the salmon; it should be flakey but moist.