Miso Salmon with Grilled Asparagus

Serves 6

Ingredients:

• 1/4 cup sake
• 1/4 cup mirin
• 2 tbsp sugar
• 1/4 white miso*
• 1 tbsp fresh ginger, minced fine
• 6 pcs salmon fillet, with skin, about 250g each

Miso Sauce:

• 1/2 cup reserved marinade
• 2 tbsp lemon juice
• 1 tbsp cognac

Asparagus:

• 18 stalks asparagus, trimmed
• 3 tbsp butter

Method:

Marinade:

In a saucepan, combine sake, mirin, and sugar and bring to a boil. Take of heat, whisk in the miso and fresh ginger.

Salmon:

1. Place half the marinade in a plate. Reserve balance to use as sauce.
2. Put in salmon fillet and rub lightly with hands to coat the salmon. Allow to marinate at least 2 hours. The Salmon can be marinated the night before.
3. Heat a heavy bottomed sauté pan over a medium fire, lightly coat with oil and place the salmon fillet-skin side down, put a lid on the pan (this creates steam and cooks the salmon without drying) – allow to cook for 5-6 minutes.
4. Alternatively, pre-heat oven to 180°C and roast for 5-8 minutes. Take out of oven and with a blow torch, gratinate the skin side till caramelized (if no blow torch available place under grill for 2 minutes).
5. Put one fillet each on serving plate, place 3 stalks of asparagus (recipe below) on top and drizzle over a couple of tablespoons of sauce.*

Asparagus:

1. Boil the asparagus in salted water till al dente (about 5 minutes). Drain and plunge into ice water. (Can be done ahead of time).
2. Melt the butter in a frying pan over a medium heat, toss in the asparagus and swirl in pan till heated through.

*Available at stores stocking Japanese food products
** To make a miso sauce, heat the reserved marinade and bring to a boil. Add lemon juice and cognag, stir till thoroughly combined.