If you’re looking for a quick, delicious, and easy take on salmon, you’ve come to the right place. Showcasing the world’s first Miso Salmon Cheesecake Factory Recipe, this recipe will be sure to become a new favorite in your kitchen. Quick and easy to make, this miso salmon recipe is sure to satisfy your cravings for a delicious fish dinner.
Miso Salmon Cheesecake Factory Recipe is a simple one: a miso-glazed salmon that has a delicious salty-sweet flavor. We suggest serving this dish over sushi rice or with a simple salad. Most people think that miso is a healthy, delicious, and versatile food. With a spread of vegetarian options, it’s becoming the go-to miso sauce in America. However, if you’re anything like us, you don’t like the taste of actual miso. Luckily, you can make your tastebuds happier with a miso-free version of this American natural condiment.
Miso Salmon Cheesecake Factory Recipe is a paste made up of a soybean ferment and fermented soybeans that previously didn’t have any distinguishing taste. The addition of a little salt, either sea salt or brown sugar, creates a unique but subtly salty flavor that makes the miso salmon recipe that much more interesting.
How To Make Miso Salmon Cheesecake Factory
Miso salmon is a recipe that is highly sought after by chefs and food bloggers. It’s easy to make – quite simply you take salmon and mix in some pasteurized soy sauce, mirin, and white wine, and you end up with a delicious, spicy, and healthy take on salmon. It’s a dish that can be used for a number of different occasions, but for the best results you can always serve it with some rice or noodles.
Ingredients:
- Red miso paste, 2 tablespoons
- Brown sugar, 2 tablespoons
- Soy sauce, 2 tablespoons
- White rice vinegar, 1 teaspoon
- 2 4-oz Salmon fillets, deboned, skinned
- Fresh snow peas, 1 cup
- Dry sake, 1/2 cup
- Shallot (minced), 1
- Butter (softened), 1 stick
- Cooked white rice, 2 cups
- Chopped chives as a garnish
- Olive oil as needed
Step By Step Instructions To Make Miso Salmon Cheesecake Factory
Step 1
In a small mixing bowl, combine the miso paste, rice vinegar, brown sugar, and soy sauce for the marinade and glaze. Adding warm water if too thick is an option.
Step 2
Wrap the salmon fillets in plastic wrap and refrigerate for at least 30 minutes after coating with the miso mixture.
Step 3
To blanch snow peas, boil 2-3 cups of saltwater and blanch for 8-10 minutes. Transfer to an ice bath to cool. Pat dry and lightly roast for 2 to 3 minutes, stirring frequently, in 1 tablespoon olive oil. Let cool.
Step 4
Preheat the oven to 375 °F and line a baking tray with aluminum foil drizzled with olive oil.
Step 5
Place the salmon in the oven for 12-15 minutes or until it is flaky but still pink inside.
Step 6
The sake butter is made by reducing it with a minced shallot in a small saucepan until you have about two tablespoons, then adding butter. Place in a warm place near the stovetop and allow to melt with residual heat.
Step 7
With a side of steamy white rice and snow peas, serve the salmon over a few spoonfuls of sake butter sauce.
In Closing
We hope you enjoyed our article on how to make the Miso Salmon Cheesecake Factory recipe! We know it can be difficult to find recipes that are similar to the ones from restaurants. With this recipe, we hope you can enjoy the same flavors from the restaurant in your own home. If you have any other questions about cooking or recipes, please comment down below. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!
More Delicious Recipes
Miso Salmon Cheesecake Factory Recipe
Ingredients
- 2 tablespoons Red miso paste
- 2 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- 1 teaspoon White rice vinegar
- 2 4 oz Salmon fillets, deboned, skinned
- 1 cup Fresh snow peas
- 1/2 cup Dry sake
- 1 Shallot (minced)
- 1 stick Butter (softened)
- 2 cups Cooked white rice
- Chopped chives as a garnish
- Olive oil as needed
Instructions
- In a small mixing bowl, combine the miso paste, rice vinegar, brown sugar, and soy sauce for the marinade and glaze. Adding warm water if too thick is an option.
- Wrap the salmon fillets in plastic wrap and refrigerate for at least 30 minutes after coating with the miso mixture.
- To blanch snow peas, boil 2-3 cups of saltwater and blanch for 8-10 minutes. Transfer to an ice bath to cool. Pat dry and lightly roast for 2 to 3 minutes, stirring frequently, in 1 tablespoon olive oil. Let cool.
- Preheat the oven to 375 °F and line a baking tray with aluminum foil drizzled with olive oil.
- Place the salmon in the oven for 12-15 minutes or until it is flaky but still pink inside.
- The sake butter is made by reducing it with a minced shallot in a small saucepan until you have about two tablespoons, then adding butter. Place in a warm place near the stovetop and allow to melt with residual heat.
- With a side of steamy white rice and snow peas, serve the salmon over a few spoonfuls of sake butter sauce.
