Subj : New Year's Party - 10
To   : All
From : Dave Drum
Date : Sat Dec 24 2022 21:44:22

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roasted Salmon w/Miso Cream
Categories: Seafood, Chilies, Dairy, Citrus
     Yield: 8 servings

 2 3/4 lb Whole salmon fillet; patted
          Dry if needed
          Coarse salt
   1/4 ts Ichimi togarashi or ground
          Cayenne
     1 c  Creme fraeche or sour cream
     2 tb Shiro (white) miso
     2 ts Turbinado sugar (opt)
     2    Limes
     1 tb Yuzu or lime juice
          Toasted white sesame seeds;
          For sprinkling

 Set the oven @ 400ºF/205ºC. Line a large sheet pan with
 parchment paper or foil.

 Place the salmon on the prepared pan skin (or flat) side
 down at an angle, if needed, to fit. Sprinkle with salt
 (about 1 teaspoon) and the togarashi.

 In a small saucepan, stir 1/4 cup crème fraîche with 1
 tablespoon miso until well blended. Scrape onto the fish
 (save the pan without washing it), then spread the sauce
 in an even layer. If you like a little sweetness with
 your salmon, sprinkle it with the sugar.

 Roast the salmon until a thin-bladed paring knife slides
 through the thickest part with only a little resistance,
 15 to 20 minutes. When you remove the blade from the
 fish and touch it, it should feel warm.

 While the fish roasts, stir the remaining 3/4 cup crème
 fraîche and 1 tablespoon miso until smooth in the same
 saucepan. Set over low heat and warm, stirring
 occasionally, until steaming and tiny bubbles form
 around the edges, about 5 minutes. Don’t let the mixture
 boil. Turn the heat to the lowest setting to keep warm.

 Using the parchment or foil, lift the roasted salmon
 onto a serving platter, then slide the parchment or foil
 out from under the fish. Zest the limes all over the
 fish, then squeeze 1 tablespoon juice, if using lime
 juice. Stir the yuzu or lime juice into the miso cream,
 then transfer to a serving bowl to serve alongside the
 salmon. (Or, if your salmon is skinless, pour the sauce
 around the salmon.)

 Sprinkle the salmon with sesame seeds. Cut the zested
 limes into wedges and serve with the fish.

 By: Genevieve Ko

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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