Miso Honey Glazed Salmon | Cooking With The Kems

Описание: We believe that pan seared salmon tastes best when the skin is left on! As long as you remember to pat down the salmon to remove excess moisture, the skin should become nice and crackly and adds great texture to the whole dish. The miso glaze covers every nook and cranny of the fried salmon and tastes so good that simple sides, like jasmine rice and blanched bok choy, are all you need to make this a fulfilling meal.

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2 5oz Salmon Fillets skin on or skinless

Vegetable Oil

Salt and Pepper

1 tbsp White Miso Paste

1 tbsp Honey

2 Garlic Cloves (crushed)

1 tbsp Mirin

1 tbsp cold butter

5 tbsp Soy Sauce

Serve with Steamed White Rice and Blanched Baby Bok Choy

1. To make the glaze combine the miso, honey, mirin, and soy sauce in a small pot and bring to a boil and then simmer until thick and syrupy for about 5 minutes. Take off heat and set to the side.

2. Heat a sauté pan on high, pat the salmon on all sides to dry, then season with kosher salt.

3. Place oil and swish before adding salmon on presentation side down or skin side down and cook until the salmon is about 80 percent cooked. This shouldn’t take very long depending on the thickness of the salmon. Flip and add the glaze for about a minute and turn the heat off to prevent burning.

4. For the baby bok choy grab a medium and fill with water and bring to a rolling boil. Season water with salt.

5. Add bok choy in for about 45 seconds. Grab a bowl and add about a tablespoon of cold butter.

6. Remove bok choy and add some of boiling liquid and emulsified with butter to fully coat and serve.

7. Place Salmon on steamed white rice and served with baby bok choy or a green vegetable of your choice. and drizzle some of the glaze on the salmon as well.

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Credits:
Chef - Stephen Kem
Directors - M&M
DP/Editor: Anghel Paras
Special Thanks to the Kem Family & TK Gorgonia

Music by Chillhop:

Misha, Jussi Halme - Higher https://chll.to/e5d35a1b
Misha, Jussi Halme - Now https://chll.to/c0c49864