Saturday, February 19, 2011

Sesame Miso Glazed Salmon with Honey Yogurt Napa Slaw on a Poppyseed Bun









Modern fusion sandwiches that are served on nice hot dog buns have become a recent trend.  These little snack sandwiches are small portion sandwiches that are gone after a few bites.  The bright strong flavor combinations on a hot dog bun snack sandwich are meant to put a smile on a face!
     I took a look at a few of the miso glaze recipes that are on the internet.  It seemed like most of those recipes struggled with salt content from soy sauce.  Soy sauce?  Miso paste glaze does not need soy sauce at all!  Both miso and soy sauce are made from the same thing.  Soy beans.  Miso paste already does have a nice mellow soy sauce flavor.  I wanted to accent the soy flavor of miso paste and not make it stronger, so I flavored the miso paste with lime juice, sesame oil, rice vinegar and rice wine.  The lighter flavors that were added to the miso paste, were what this miso glaze needed, so it would not be salty or too strong of a flavor.
     Napa Cabbage is a very tender cabbage.  Napa cabbage cole slaw is best when it is made to order, so it remains crisp.  I would suggest making the cole slaw shortly before cooking the salmon.
  
     Napa Cabbage Honey Yogurt Slaw:
     Place 2 cups of very thin sliced napa cabbage in a mixing bowl.
     Add a few very thin sliced strips of green bell pepper.
     Add a few very thin sliced strips of carrot.
     Place 1 1/2 ounces of goat milk yogurt in a small bowl.
     Add 1/2 tablespoon of honey.
     Add sea salt and white pepper.
     Add 2 pinches of black sesame seeds.
     Add 1 teaspoon of rice vinegar.
     Stir the cole slaw dressing ingredients together.
     Add the cole slaw dressing to the napa cabbage mixture.
     Toss the ingredients together.
     Set the cole slaw aside.
  
     Toasted Sesame Seeds:
     Heat a dry saute pan over medium/medium low heat.
     Add 1 tablespoon of sesame seeds.
     Toss the sesame seeds gently in the hot pan, till they become lightly toasted.
     Place the toasted sesame seed on a small dish and set them aside.
  
     Miso Salmon Glaze:
     Place 2 tablespoons of red miso paste in a small bowl.
     Add 1 teaspoon of lime juice.
     Add 1/2 tablespoon of sesame oil.
     Add 1 teaspoon of ginger paste.
     Add 1/2 tablespoon of rice vinegar.
     Add 1 tablespoon of dry rice wine.
     Add 1 pinch of white pepper.
     Stir the ingredients till they are combined.
  
     Sesame Miso Glazed Salmon with Honey Yogurt Napa Slaw on a Poppyseed Bun:
     Remove the skin from 3 ounce salmon filet.
     Cut the salmon filet in half lengthwise.
     Heat a non stick saute pan over medium heat.
     Add 1 small splash of of vegetable oil.
     Add the two salmon pieces.
     Lightly sear the salmon on both sides.
     Remove the pan from the heat.  (The salmon should be cooked rare at this point.)
     Use a spoon to pour and spread the miso glaze over the seared salmon filet halves in the saute pan.
     Place the pan in a 400º oven.
     Warm a poppyseed hot dog bun in the oven.
     Place the bun on a plate.
     When the salmon becomes fully cooked, but not caramelized at all, remove the pan from the oven.
     Spread a small amount of the napa cabbage yogurt slaw on the hot dog bun.
     Use a spatula to carefully set the 2 salmon pieces on the bun so the miso glazed side is facing upward.
     Sprinkle a little bit of the toasted sesame seeds over the miso glazed salmon.
     Garnish the plate with parsley sprigs, a dill pickle and some sliced pickled ginger.
  
     The flavor of the sandwich is a real pleasure to eat!  This turned out to be a very likable modern fusion snack sandwich.  Yum!  ...  Shawna

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