my version of Cheesecake Factory® Miso Salmon with Sake Butter Sauce
I went for the first time to Cheesecake Factory for lunch yesterday and had Miso Salmon with Sake Butter Sauce, a large enough salmon fillet broiled and served on a bed of rice, surrounded by a shallow moat of sake butter sauce, and garnished on top with finely shredded scallions. The plate is also garnished around with snow peas. I didn't know it is one of their most popular entrees and it's easy to understand why. It is delicious and I love it! So I went to the store before going home and bought salmon steaks. I cooked them today following the widely available recipe online. The salmon dish tastes almost exactly like the restaurant's. Delicious!
my yummy lunch yesterday: Cheesecake Factory® Miso Salmon with Sake Butter Sauce
Miso Salmon with Sake Butter Sauce
¼ cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 six-ounce salmon fillets
1 teaspoon light olive oil
sake butter sauce
1-inch piece ginger, peeled and julienned
1 tablespoon minced shallots
1 tablespoon unsalted butter
½ cup + 1 teaspoon sake
1 tablespoon heavy cream
6 tablespoons cold unsalted butter, cut into large dice
½ teaspoon fresh lime juice
sea salt to taste
scallions (green parts), finely shredded and blanched
- Prepare Salmon: Preheat broiler. Whisk together sugar, soy sauce, miso, and hot water. Brush a shallow baking dish with oil and place the fillets on the dish. Spoon miso mixture evenly over fish. Broil 10 to 12 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Prepare the butter sauce while salmon is cooking.
- Prepare the Sake Butter Sauce: In a small saucepan over medium-high heat, saute the ginger and shallots in one tablespoon butter for two to three minutes. Add ½ cup of the sake, bring to a boil, and reduce by two-thirds, approximately three minutes. Remove ginger and discard. Puree with a hand-held blender if desired. Add the heavy cream, bring to a boil, and reduce by half. Add the cold butter to the sauce, one piece at a time, whisking constantly over medium-high heat until emulsified and sauce is thick and creamy. Once all the butter has been incorporated, remove the pan from the heat. Whisk in the remaining one teaspoon sake and the lime juice. Season to taste with salt.
- Plate the Salmon: Using a 5-inch mold, press a half-inch thick rice on a plate. Spoon sake butter around the rice. Place a fillet on top of the rice. Garnish top of the salmon with blanched scallions. Serve immediately.
Now, about the wheat bread. Last year I made a copycat from online recipes without having tasted it. I can now say the bread I baked is pretty close to taste and texture although mine is not as sweet. I think the CF whole wheat baguette doesn't have rye flour though, but I'm not too sure. Anyway, I liked it so much I just had to buy a whole loaf to bring home. The whole baguette is about 2½ feet long and costs $3.45. I love its soft sweet crumb and the slightly chewy crust and the crunchy oatmeal coating is definitely a plus.