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Ginger Miso Salmon

Black Haus + Tavern Share The Makings of A Delicious Dinner for Two

Article by Chef Kurt Eichenberger

Photography by Kurt Eichenberger

Originally published in Parker City Lifestyle

Ginger Miso Sauce

1 Cup miso paste, 1 Cup mirin, 1/3 Cup rice vinegar, 2 Tbsp honey, 2 oz fresh ginger, weigh after peeled, chop

1. Combine all ingredients in sauce pot, bring to a boil over medium heat, reduce to simmer and cook for 15 minutes

2. Place in blender and blend until smooth

3. Cool until 40 degrees, will last in fridge in airtight container for 2 weeks

Ginger Miso Salmon

  • 1 ea - salmon 6-8 oz or as large as you want
  • 2 Tbsp Ginger miso sauce
  • 5 oz Roasted Fingerling potatoes with shishito peppers (chopped)
  • Pickled radish and onion, garnish
  • 1 oz Marinated cabbage

For salmon, season each side with pinch salt and pepper, in medium to high heat pan place 2 oz blended oil, place salmon, presentation side down (the side that had the skin should be up, cook salmon for 2-3 minutes on each side to get a nice crust, top salmon with miso sauce and place pan in 400 oven, 3 minutes in oven will caramelize sauce and get salmon to about medium.
While salmon is cooking, in hot sautee pan, place fingerling potatoes and chopped shishito peppers, sautee for 3 minutes to get everything hot and start to blister the peppers, add pinch salt and pepper, remove pan from heat, add 1 oz honey and 1 oz apple cider vinegar to pan and toss together.
Place hot potatoes on left side of plate, on right side of potato place marinated cabbage, take salmon and shingle on top of the potatoes and cabbage, drizzle plate with more of the ginger miso sauce, sprinkle pickled radish and onions over dish and serve.