CRISPY MISO-GLAZED SALMON WITH ASIAN BEURRE BLANC & SOBA NOODLES
CRISPY MISO-GLAZED SALMON WITH ASIAN BEURRE BLANC & SOBA NOODLES
Ingredients
For the Salmon
- 1 salmon fillet, 150-170g
- 2 teaspoons maple syrup
- 1 teaspoon white miso
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon chilli flakes
- 1-2 tablespoons water
- as needed salt
- as needed pepper
- as needed neutral oil, for pan-frying
For the Asian Beurre Blanc
- 1 shallot, finely sliced
- 1/4 cup rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1 teaspoon white miso paste
- 40 grams cold butter, cubed
- 1/2 teaspoon lemon juice
- 1 tablespoon chives, finely chopped
For Other Ingredients
- 90 grams soba noodles
- 1 spring onion
- as needed sesame seeds, for sprinkling
Instructions
- 1
Start by peeling the shallot. Finely dice the shallot by first julienning it, then turning the julienned pieces and finely dicing them. Keeping them small and even ensures they soften seamlessly into the sauce, adding sweetness without texture, and keeps the beurre blanc smooth and refined.
⏱️ 5 min
- 2
In a small pan, combine the finely diced shallot, 1/4 cup rice wine vinegar, 1 tablespoon mirin, 1 tablespoon water, and 1 teaspoon soy sauce. Simmer the mixture on medium heat until it is reduced by about half.
⏱️ 8 min
- 3
Lower the heat completely. Whisk in the 40 grams cold butter, one cube at a time, continuously whisking until the sauce is emulsified and glossy. This is the emulsification moment.
⏱️ 5 min
- 4
Finish the sauce by whisking in 1 teaspoon white miso paste, 1/2 teaspoon lemon juice, and 1 tablespoon finely chopped chives. The sauce should be tangy, lightly salty, and beautifully rich. Season to taste if needed. Set aside.
⏱️ 2 min
- 5
In a small bowl, mix together 2 teaspoons maple syrup, 1 teaspoon white miso, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon chilli flakes until combined to create the glaze.
⏱️ 3 min
- 6
Season the salmon fillet with salt and pepper on both sides. Pan-fry the salmon skin-side down in neutral oil. Press down on the salmon with a protein press (or similar weight) until the skin is crisp and golden.
⏱️ 5 min
- 7
Flip the salmon. Pour the prepared glaze into the pan around the salmon, along with a dash of water (total 1-2 tablespoons water with the glaze). Cook for another 1–2 minutes, basting the salmon with the glaze, until the salmon is lacquered. The salmon should be cooked to perfection, crisp on the outside and tender and flaky on the inside.
⏱️ 2 min
- 8
Cook 90 grams soba noodles according to the packet instructions in boiling water.
⏱️ 5 min
- 9
Drain the cooked noodles in a colander. Rinse the noodles briefly under cold water. Toss the noodles with a tiny drizzle of sesame oil.
⏱️ 2 min
- 10
Julienne the spring onion lengthways. Transfer the julienned spring onion to an ice bath to allow it to curl up. This is an easy way to elevate presentation.
⏱️ 10 min
- 11
Spoon a generous amount of the Asian beurre blanc onto a plate. Place the cooked soba noodles on one side of the plate, in the beurre blanc. Place the crispy miso-glazed salmon fillet on the other side of the plate, also in the beurre blanc. Garnish the noodles with a sprinkle of sesame seeds. Garnish the salmon with the curled julienned spring onion.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
CRISPY MISO-GLAZED SALMON WITH ASIAN BEURRE BLANC & SOBA NOODLES
For the Salmon
- 1 salmon fillet, 150-170g
- 2 teaspoons maple syrup
- 1 teaspoon white miso
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon chilli flakes
- 1-2 tablespoons water
- as needed salt
- as needed pepper
- as needed neutral oil, for pan-frying
For the Asian Beurre Blanc
- 1 shallot, finely sliced
- 1/4 cup rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1 teaspoon white miso paste
- 40 grams cold butter, cubed
- 1/2 teaspoon lemon juice
- 1 tablespoon chives, finely chopped
For Other Ingredients
- 90 grams soba noodles
- 1 spring onion
- as needed sesame seeds, for sprinkling
Instructions
- 1
Start by peeling the shallot. Finely dice the shallot by first julienning it, then turning the julienned pieces and finely dicing them. Keeping them small and even ensures they soften seamlessly into the sauce, adding sweetness without texture, and keeps the beurre blanc smooth and refined.
⏱️ 5 min - 2
In a small pan, combine the finely diced shallot, 1/4 cup rice wine vinegar, 1 tablespoon mirin, 1 tablespoon water, and 1 teaspoon soy sauce. Simmer the mixture on medium heat until it is reduced by about half.
⏱️ 8 min - 3
Lower the heat completely. Whisk in the 40 grams cold butter, one cube at a time, continuously whisking until the sauce is emulsified and glossy. This is the emulsification moment.
⏱️ 5 min - 4
Finish the sauce by whisking in 1 teaspoon white miso paste, 1/2 teaspoon lemon juice, and 1 tablespoon finely chopped chives. The sauce should be tangy, lightly salty, and beautifully rich. Season to taste if needed. Set aside.
⏱️ 2 min - 5
In a small bowl, mix together 2 teaspoons maple syrup, 1 teaspoon white miso, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon chilli flakes until combined to create the glaze.
⏱️ 3 min - 6
Season the salmon fillet with salt and pepper on both sides. Pan-fry the salmon skin-side down in neutral oil. Press down on the salmon with a protein press (or similar weight) until the skin is crisp and golden.
⏱️ 5 min - 7
Flip the salmon. Pour the prepared glaze into the pan around the salmon, along with a dash of water (total 1-2 tablespoons water with the glaze). Cook for another 1–2 minutes, basting the salmon with the glaze, until the salmon is lacquered. The salmon should be cooked to perfection, crisp on the outside and tender and flaky on the inside.
⏱️ 2 min - 8
Cook 90 grams soba noodles according to the packet instructions in boiling water.
⏱️ 5 min - 9
Drain the cooked noodles in a colander. Rinse the noodles briefly under cold water. Toss the noodles with a tiny drizzle of sesame oil.
⏱️ 2 min - 10
Julienne the spring onion lengthways. Transfer the julienned spring onion to an ice bath to allow it to curl up. This is an easy way to elevate presentation.
⏱️ 10 min - 11
Spoon a generous amount of the Asian beurre blanc onto a plate. Place the cooked soba noodles on one side of the plate, in the beurre blanc. Place the crispy miso-glazed salmon fillet on the other side of the plate, also in the beurre blanc. Garnish the noodles with a sprinkle of sesame seeds. Garnish the salmon with the curled julienned spring onion.
⏱️ 3 min