Recipe Details
Ingredients
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2cupswater
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1cupshort-grain white rice
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1cupsnow peas
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cooking spray
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4(6 ounce)1-inch thick salmon fillets
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¼cupbrown sugar, packed
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2tablespoonslow-sodium soy sauce
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2tablespoonshot water
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2tablespoonsmiso (soybean paste)
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1tablespoonunsalted butter
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2tablespoonspeeled, matchstick-cut fresh ginger
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1tablespoonminced shallots
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½cupsake (Japanese rice wine, such as Momokawa®)
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1tablespoonheavy whipping cream
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½cupcold unsalted butter, cubed
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1tablespoonsake (Japanese rice wine, such as Momokawa®)
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½teaspoonfresh lime juice
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kosher salt to taste
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1tablespoonchopped fresh chives
Cooking Directions
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Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.
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While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.
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Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.
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Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.
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Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.
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While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
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Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
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Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories820 | |
% Daily Value * | |
Total Fat 44g |
57% |
Saturated Fat 21g |
104% |
Cholesterol 156mg |
52% |
Sodium 784mg |
34% |
Total Carbohydrate 60g |
22% |
Dietary Fiber 2g |
9% |
Total Sugars 17g |
|
Protein 35g |
69% |
Vitamin C 15mg |
17% |
Calcium 62mg |
5% |
Iron 4mg |
19% |
Potassium 658mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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