Misoyaki-Grilled Salmon with Charred Sugar Peas, Hearts of Romaine and Sungold Tomatoes

Misoyaki-Grilled Salmon with Charred Sugar Peas, Hearts of Romaine and Sungold Tomatoes

Main Course 

  • 5

    serves

  • Easy

    Difficulty

  • Prep time

Ingredients

  • Marinade ingredients:
  • 4-6 salmon filets, skin-on (1-1.5 lbs total)
  • 1 cup mirin
  • 1 cup sake
  • ½ cup orange juice
  • 1 cup sugar
  • 1 T. soy sauce
  • 1.5 cups white miso paste
  • 2 T. red miso paste
  • 1 T. sesame oil
  • Optional: 3 tsp micro planed ginger root-or-4 tsp yuzu kosho paste
  • Additional ingredients:
  • 1 lb. sugar snap peas cleaned & trimmed
  • 1-2 heads of hearts of romaine, washed and cut in half
  • 1 cup of sun gold or ripe cherry tomatoes split in half
  • 1 lemon cut in half
  • 3 T. extra-virgin olive oil
  • 3 T. minced chives
  • Salt & pepper, to taste

Preparation

Bring the mirin, sake, orange juice and sugar to a boil in a sauce pot. Whisk frequently until the sugar is dissolved. In a medium-sized mixing bowl, combine the soy sauce, white and red miso paste and sesame oil. For additional heat or added “zip,” add micro planed ginger root or yuzu kosho paste. Add the boiling hot mixture to the mixing bowl and whisk all ingredients until combined. Set the medium-sized mixing bowl into a larger mixing bowl of ice and water. Whisk periodically to get the marinade to cool. Once the marinade is cold or at room temperature, pour the marinade over the salmon filets. It should immerse the salmon filets. You may also put the salmon filets in a gallon-size zip-top bag with the marinade. Allow the salmon to marinate for at least 3 hours or overnight in the refrigerator.

While the salmon is marinating, clean and trim the sugar snap peas. Drizzle with 2 Teaspoons of olive oil, season with salt and pepper and set aside in a bowl. Wash the heads of romaine and cut into 2-3-inch wedges. Lightly season with salt and pepper and set aside in a separate bowl. Cut the sungold or cherry tomatoes in half. Mince the chives and cut the lemon in half.

Once the salmon has marinated, heat the charcoal or gas grill to medium-high heat. It is not necessary to pre-oil the All-Clad grill pan as there is sesame oil in the marinade and the salmon is high in fat content. Take the salmon filets out of the marinade and wipe off as much of the marinade as possible, especially the skin-side. Place onto a baking sheet. Once the grill is hot, carefully place the All-Clad grill pan onto the grill grate. Allow it to heat up for 3 minutes. To cook the salmon, place it skin-side down on the All-Clad grill pan. Do not move the salmon around. Allow it to cook for 2.5-3 minutes and then flip it over using a metal spatula. Cook the salmon for an additional 2.5-3 minutes. The grill pan will get very hot--you may need to lift it off the grill grates and adjust the heat. For medium rare salmon, allow the salmon to cook for about 5 minutes total. For medium temperature allows the salmon to cook for about 6-6.5 minutes total. Once the salmon is done, move it onto a warm platter. Put the All-Clad grill pan back on the grill and allow it heat up again for 2-3 minutes. Carefully place the sugar snap peas on the grill pan, allowing them to char and get some color for about 2 minutes. Then, shake the grill pan to move the sugar snap peas around and get color on the other side. At this point, add the hearts of romaine lettuce. The lettuce will char quickly--about 1 minute. Using a dry towel or heat pad, lift the All-Clad Grill Pan and slide the vegetables into a bowl. Add the sungold or cherry tomatoes and 2 teaspoons. of minced chives. Season the vegetables with a squeeze of fresh lemon juice and 1 teasppon olive oil. Season the grilled salmon with a squeeze of fresh lemon juice as well. Plate the vegetables around and over the grilled salmon and sprinkle the remaining chives over the salmon. Serve immediately.

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