Broiled Miso Salmon and Blushing Baked Salmon Recipes

The tastiest salmon dishes from Jane who made enough for over 100 people for a recent luncheon at my church, enjoy!

Broiled Miso Salmon

¼ C white (shiro) miso paste*

3 T mirin

2 T sake

1 T sugar

1 T soy sauce

4 salmon fillets

  • Whisk all the ingredients, except the salmon, together in a bowl.
  • Turn the salmon fillets in the marinade to coat, cover and refrigerate overnight.
    • If you are doing an entire half a salmon, after placing it skin side down in a pan, just spread the marinade over the fish, cover and refrigerate overnight. If you only have about an hour to marinate, after coating the fillets, you can place them skin side up so that the flesh is sitting in the marinade and soaks in.
  • To cook the fish, turn on the oven to high heat.
  • Place salmon skin side down in a pan, pat off a some of the excess marinade and cook for about 10 minutes. Check to see how it flakes to see how done it is and to make sure the marinade still on the fish is not burning.  Some people like the salmon barely cooked through and still a little translucent near the middle.  If it is a thicker fillet, it might take more than 10 minutes to have it cook all the way through.
    • For ease of clean-up, use some aluminum foil in the pan since the marinade on the pan instead of the fish will probably burn due to its high sugar content.
    • If you like a little “crispiness” to the outside of the fish, you can cook it on broil instead, but keep an eye on it so it doesn’t burn.
  • Can garnish with thinly sliced scallions or thinly sliced scallions and either black or white goma.

*Shiro or white miso paste is a mild miso paste and recommended for this recipe to let the salmon shine through, but you could also use Awase miso, a mix of white and red miso if that was what you had.

 

Blushing Baked Salmon

6 salmon fillets

3 T fresh lime juice*

3 T honey

2 T olive oil

Salt and pepper to taste

Mint springs and 2 limes sliced in thick wedges for garnish

  • Remove fillets from fridge.
  • Combine lime juice, honey, olive oil, salt and pepper in a marinade
  • Divide the marinade over the salmon fillets and let marinate for about 30 minutes to an hour. Do NOT marinate overnight because the citrus-y lime juice will “cook” the fish like in a ceviche.  After coating the fillets, you can place them skin side up so that the flesh is sitting in the marinade and soaks in.   You can also do a half a salmon, but then I would double the marinade.
  • Turn on the oven to 450 degrees.
  • Place salmon skin side down in an oven proof dish or a pan and cook for about 10 minutes or until done to your liking.
    • Can also put the oven on broil if you like a little “crispiness” to the outside of the fish, but keep an eye on it so it doesn’t burn.
  • Garnish each fillet with a mint spring and a lime wedge.
    • Alternatively, you can save back a about a tablespoon of marinade, and use a citrus zester (not a microplaner) to peel off lime strips and put them in the marinade along with some thinly sliced mint. Garnish each fish fillet with a little of that mixture along with a lime slice or lime wedge.

* Wash the lime and microwave for about 15-20 seconds to help it release more juice.  How many limes you need will depend on how “juicy” the lime is.  I find a lime will usually give me a little more than 1 T of juice.

 

Advertisements

Rootbeer Float another Extreme Dessert, Prohibition Treats’ Liq-Creme Alcohol Infused Ice-Cream

Extreme dessert and nostalgia?  Try this adult treat, ice cream infused with alcohol.

Rootbeer vodka and rootbeer liquor, another winner!

Thinking too sweet? Pleasant surprise, rich with just the right touch of sweetness.

img_2998

What has Brian Fashaw dreamt up for his next perfect extreme dessert?

Peach  Cobbler, yum!

Brian personally mixes each small batch to create a high quality and decadent experience.

Total Beverage (Westminster Total Beverage, 9359 Sheridan Blvd., Westminster) is my vendor.  Must be 21 years of age to indulge.

 

Sin Chata an Extreme Dessert, Prohibition Treats’ Liq-Creme Alcohol Infused Ice-Cream

Extreme Dessert?  Ice cream infused with alcohol.

Sin Chata is a rich ice cream with a lovely cinnamon finish.  Took it to a friend’s for dessert and it was perfect with her peach pie!

Cinnamon whiskey and rum chata.

img_2998

Brian Fashaw a dreamer of  perfect flavors.

Personally making each signature blend to insure a taste that will amaze.  I am unable to keep up with his new creations.

Total Beverage (Westminster Total Beverage, 9359 Sheridan Blvd., Westminster) is my vendor.  Must be 21 years of age to indulge.

 

Extreme Dessert, Prohibition Treats’ Liq-Creme Alcohol Infused Ice-Cream, This Weekend’s Tasting

img_0633

Extreme Dessert?  Ice cream infused with alcohol.

Current seasonal favorite? Pumpkin cheesecake.  Sensuous creamy yumminess infused with Bourbon, cream cheese, pumpkin and graham crackers!

This weekend’s tasting location?  Big Liquor Warehouse in Aurora, Colorado on Saturday 11/19/2016 from 2:00 pm to 5:00 pm.

Address: 100 S Abilene St., Aurora, Colorado

img_2998

Brian Fashaw, our ingenious creator, who personally makes each signature blend to insure a unique taste experience.

img_2996

An amazing taste that won’t disappoint!

Today’s Extreme Dessert, Prohibition Treats’ Liq-Creme Alcohol Infused Ice-Cream

img_0633 img_0638

Today’s Extreme Dessert?  Ice cream infused with alcohol.

My current favorites?  Chocolate Raspberry and Caramel Apple.

The Caramel Apple cannot be described in writing, you have to taste it! Puréed apples give this ice cream a once in a lifetime flavor.

img_2998

Meet Brian Fashaw, our ingenious creator.

Personally making each signature blend to insure a taste that will amaze.  Rotating flavors seasonally, what is in the works?  A pumpkin cheesecake any day.

img_2993

The Total Beverage (Westminster Total Beverage, 9359 Sheridan Blvd., Westminster, CO 80031) is hosting Brian at their free tasting area.  You can try four flavors tomorrow October 15th between 4 and 7 which include the two I brought home plus White Russian and Grasshopper.  Must be 21 years of age to indulge.img_2994 img_2996

img_3001

I also picked up some great wine.  The box wine was recommended to me by Mary who always remembers exactly what I like.  She thought of this immediately because it is organic and delicious.

Osaka Ramen

img_2965

img_2968

And a beverage to enjoy with our Ramen? Infinite  Monkey Theorem Pear Cider from Denver.  Not too sweet and thoroughly enjoyable.

Yup a great meal and we’ll be back. Bento Boxes!