Miso Salmon Cheesecake Factory Recipe
Looking for an amazing miso salmon cheesecake factory recipe? You've come to the right place!
Ingredients
- 2 ½ tbsp. red miso paste
- 1 ½ tbsp. brown sugar
- 2 tbsp. soy sauce
- ¼ tbsp. white rice vinegar
- 4 pcs. salmon filets deboned and skinned
- ½ cup dry sake
- 2 cups white rice cooked
- 1 stick butter
- 1 cup snow peas steamed
- 1 pc. shallot minced
- cooking oil as needed
- salt to taste
Instructions
- To prepare the glaze, combine red miso paste, white rice vinegar, brown sugar, and soy sauce in the bowl.
- Coat the salmon filets with miso glaze and place them in your fridge for up to an hour.
- Add a pinch of salt to a pot of water and bring to a boil. Blanch the snow peas for ten minutes.
- Cool the snow peas by placing them in an ice bath.
- Preheat the oven to 350 degrees and line a baking tray with foil. Don’t forget to grease the foil using oil.
- Roast the coated salmon for fifteen minutes.
- Combine the shallots and butter in a pot and cook for ten minutes on low-medium heat.
- Add the dry sake and stir well.
- Pour the sake butter on top of the roasted salmon.
- Serve with cooked rice and steamed snow peas.
Video
Notes
- The glaze — If you find your glaze a bit too thick, you can always add a glass of water to fix the consistency.
- Miso paste — If you cannot find miso paste in the grocery store, seek it out in your local Asian market.
- Use a meat thermometer — We suggest using a meat thermometer to keep an eye on the internal temperature of your salmon, which should be around 145 degrees.
Nutrition
Nutrition Facts
Miso Salmon Cheesecake Factory Recipe
Amount per Serving
Calories
930
% Daily Value*
Fat
57
g
88
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
16
g
Monounsaturated Fat
36
g
Cholesterol
1
mg
0
%
Sodium
777
mg
34
%
Potassium
211
mg
6
%
Carbohydrates
86
g
29
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
275
IU
6
%
Vitamin C
15
mg
18
%
Calcium
50
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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