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Miso-Brown Butter Glazed Crispy Salmon with Furikake Polenta
Main Course

Miso-Brown Butter Glazed Crispy Salmon with Furikake Polenta

Experience the ultimate culinary bridge between the rustic comfort of Northern Italy and the umami-rich depth of Japanese home cooking. This dish centers on a perfectly seared salmon fillet, boasting a skin-on crunch that gives way to a buttery, melt...

⏱️

21 Min Prep

🔥

41 Min Cook

🍽️

6 Servings

🥗

Non-Vegetarian

Ingredients

  • 2 salmon fillets (6oz each)
  • 3 tbsp unsalted butter
  • 1 tbsp white miso paste
  • 1 cup instant polenta
  • 3 cups vegetable broth
  • 1/2 cup grated parmesan
  • 2 tbsp furikake seasoning
  • 1 tsp honey
  • 1 tbsp rice vinegar
  • 2 scallions thinly sliced

Instructions

1
Begin by preparing the base: bring the vegetable broth to a boil in a medium saucepan.
2
Gradually whisk in the polenta and reduce heat to low, stirring constantly for 5 minutes until creamy.
3
Fold in the parmesan cheese, cover, and keep warm.
4
Next, pat the salmon fillets completely dry with paper towels and season lightly with salt.
5
Heat a heavy-bottomed skillet over medium-high heat with a splash of oil.
6
Sear the salmon skin-side down for 4-5 minutes until the skin is shatteringly crisp.
7
Flip and cook for another 2 minutes.
8
In the same pan, reduce heat to low and melt the butter until it turns a deep, nutty brown.
9
Whisk in the miso paste, honey, and rice vinegar until emulsified into a glossy glaze.
10
To plate, spread a generous spoonful of creamy polenta onto the dish, place the crispy salmon atop, drizzle with the miso-brown butter, and finish with a heavy sprinkle of furikake and fresh scallions.

Recipe Information

Cuisine
Japanese-Italian Fusion
Course
Main Course
Diet
Non-Vegetarian
Total Time
62 mins

Recipe Time chart

Preparation Time

21 mins

Cooking Time

41 mins

Total Time

62 mins
#japanese-italianfusion #maincourse #non-vegetarian
Author

Master Chef

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