Honey miso glazed Pacific Spring salmon, mango and papaya salsa -蜜汁味噌焗三文柳,木瓜杧果醬汁

Every year after my fishing trip, I have plenty of salmon. I have several ways to cook the catch but this recipe has to be the top one. It is quick and tasty! It also includes mango and papaya, the king of summer fruits. The recipe’s inspiration comes from ” les Frères Troisgros”, a top Michelin three-star restaurant in Lyon France. This restaurant revolutionizes the salmon cooking method by serving it purposely under cooked. It shocked the French culinary world in the 50’s and the dish is called “Salmon and Sorrel Troisgros” .
In Chinese culture, salmon cooking is not a big branch because salmon is not a native species in China. However I am using several Asian ingredients in the recipe and the result is called “Pan Asian”, pertaining to all Asian people.
Note:

  • Slice the salmon to 1/2 inch thick by using a good filet knife
  • Try to buy fresh sockeye or wild Pacific Spring salmon
  • Use a pounder to flatten the salmon filet to make sure a uniform thickness
  • As an alternative to pan fry, you can bake it in a hot 450F over for four minutes
Pacific Spring Salmon with Miso, Mirin and Mango Papaya Salsa
Pacific Spring Salmon with Miso, Mirin and Mango Papaya Salsa

Cooking time: 30 minutes
Serve two

Ingredients:

Salmon filet                                                                        1 lb – cut to 4×4 size and 1/2 inch thick (skin removed)
Unsalted butter                                                                 2 tablespoons
Olive oil                                                                              2 tablespoons

Mango and Papaya salsa:

Mango                                                                                1x remove seed, skin and cut to small pieces
Papaya                                                                               1/2 remove seed, skin and cut to small pieces
Red onion                                                                         1 tablespoon – finely chopped
Cilantro                                                                             1 tablespoon – finely chopped
Fresh lime juice                                                               from 1/2 lime
Kosher salt                                                                        small pinch
Black pepper                                                                    small pinch

Mix the above salsa ingredients in a small bowl and keep in fridge for at least half an hour before serving.

Marinade:

Miso                                                                                  4 tablespoons
Mirin                                                                                 4 tablespoons
Honey                                                                               2 tablespoons
Kosher salt                                                                      1/2 teaspoon
Fresh grounded pepper                                                1/2 teaspoon

Method:

Mix the marinade in a small bowl, add salmon and set aside for half an hour.
Turn stove on to medium heat, season your frying pan with olive oil and add butter. Once butter is melted, transfer salmon to pan. Grill the fish for two minutes each side. Remove fish to a serving plate and set aside
Pour the remaining marinade to the frying pan and use a whisk to mix the oil and marinade till thicken. Pour over the salmon.
Serve with Mango and Papaya salsa and Jasmine plain rice.

Miso
Miso
Bottle of mirin
Bottle of mirin
Mango, Papaya Salsa
Mango, Papaya Salsa
Salmon Filet
Salmon Filet
Salmon filets cut to size, 4x4, 1/2 inch thick
Salmon filets cut to size, 4×4, 1/2 inch thick
Salmon in marinade for half an hour
Salmon in marinade for half an hour
Mango and Papaya salsa
Mango and Papaya salsa
Pan with olive oil and butter
Pan with olive oil and butter
Honey miso glazed Pacific Spring salmon, mango and papaya salsa 汁味噌焗三文柳,木瓜杧果醬汁
Honey miso glazed Pacific Spring salmon, mango and papaya salsa
汁味噌焗三文柳,木瓜杧果醬汁

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