Lulu's Miso Salmon Recipe as Served at Lulu and Me Restaurant, NoMad, New York

When in New York's NoMad (NOrth of MADison Square Park) head to Lulu & Me restaurant and taste this recipe where it was created.

Otherwise give it a try at home.

Lulu’s Miso Salmon

Ingredients

6 6 oz. skinned filet of Scottish or North Atlantic Salmon

Miso Butter

¼ lb. unsalted butter at room temperature

¼ lb. white miso paste

1 tbsp. honey

¼ tsp. sesame oil

Mushroom Broth

3 qt water

1 ½ qt mixed, chopped and washed mushrooms

1 medium diced onion

1 carrot

3 ribs celery

1 clove garlic

2 sprigs each of parsley and thyme

Sauce for Salmon

1 qt mushroom broth

½ c. dried porcini mushrooms

1 tbsp. soy sauce

4 tsp. rice wine vinegar

Pickled ginger

¼ c. water

¼ c.  c. rice wine vinegar

1/8 c. sugar

Pinch salt

½ c. fresh ginger, thinly sliced and cut julienne

Photo (3)

 

Instructions:

Prepare mushroom broth: Place all ingredients in a medium saucepan.Bring to a boil.Simmer for 30- 40 minutes. Strain out vegetables. Reserve broth.

Prepare miso butter: Blend ingredients together until smooth Reserve 4 tbsp. at room temperature. Chill the remaining miso butter.

Prepare pickled ginger: Peel ginger. Slice into thin discs.Cut julienne. In a small saucepan, bring water, sugar and rice wine vinegar to a boil. Add salt and ginger. Remove from heat and let ginger cool in liquid.

Preheat oven to 400

Prepare Salmon Sauce: Rehydrate porcini mushrooms with 1 c. hot water. Let stand 5 minutes.Strain off porcini mushroom water. Chop mushrooms. In a medium saucepan, place chopped porcini mushrooms, 1 qt mushroom broth, and reserved porcini mushroom liquid. Bring to boil, simmer until sauce is reduced by half. There should be about 8 oz. mushroom sauce. Add 1 tbsp. soy sauce, 4 tsp. rice wine vinegar. Keep warm.

Prepare Salmon:

Lightly salt each salmon filet. Heat a heavy ovenproof skillet. Add 2 tbsp. canola oil. Sear filets skinned side up two to three minutes. Remove from heat.

Turn each filet over.Brush each filet with room temperature miso butter.

Place skillet in preheated oven for 5-6 minutes. Remove skillet from oven.

Place salmon on warm plate.

Pour off oil from pan. Wipe pan with paper towel. Add mushroom sauce. Bring to a boil. Whisk in 4-5 tbsp. chilled miso butter. Pour over salmon. Garnish with pickled ginger.

Instead of wine, you might want to try one of the micro-brews they offer.

For advice in beer and salmon pairing check Which Beers go Best with Salmon (Verlasso, October 2012) a Q & A on topic with 8 Brewers.

(* Recipe and photo courtesy of Lulu & Me restaurant, 253 Fifth Avenue, NoMad neighborhood, New York)

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