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Miso Marinated Salmon Creates Quick, Tasty Dinner
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Saturday, March 5, 2022
 

Geoff Felsenthal, instructor to aspiring chefs at the Sun Valley Culinary Institute, has prepared thousands of dishes over his long career in the culinary arts. And one that’s never failed to get a round of applause is his Miso Marinated Salmon.

It’s a quick easy dish, he said. It takes just 15 minutes to prepare if you marinate the salmon the day before. Watch as Geoff shows Marie Gallo how easy this tasty dish is to prepare in today’s Eye on Sun Valley Video.

DID YOU KNOW? In addition to offering teaching the tricks of the trade to professional student and food enthusiasts, Felsenthal is now offering a Tuesday Night Takeout, where people can order a dinner for two and pick it up at the Sun Valley Culinary Institute in Ketchum. The March 8 menu includes Caesar Salad, Macaroni and Cheese, Herb Roasted Chicken, Spinach with Calabrian Chilies, Raisins and Fennel and Chocolate Pistachio Biscotti. Learn more at https://sunvalleyculinary.org/upcoming-classes/tuesdaynighttakeout1

MISO MARINATED SALMON

8-10-oz. salmon

4 oz. Miso

2 oz. Mirin

2 oz. sake

 2.5 oz. sugar

In a medium pot combine the mirin and sake and bring to a boil; add the sugar and miso and cook over medium heat until sugar dissolves. Cool sauce and add fish to it. Marinate the fish for up to 24 hours, turning it occasionally.

STIR FRY

1 baby bok choy, core removed and separated into leaves

4 oz. Shiitake mushrooms, stems removed and quartered

1 teaspoon chopped ginger

2 green onions

½ teaspoon sesame oil

1 to 2 teaspoon soy sauce

Coat a wok with oil; add mushrooms, season and cook over medium heat until soft. Remove, add the bok choy, a splash of water and cook until bok choy softens. Add ginger, scallion and cook 1 minute. Add the soy sauce and sesame oil; season and toss well.

BACK TO THE SALMON

Remove fish from marinade and wipe off. Season fish with a little pepper and place in a pre-heated, non-stick saute pan with some oil. Cook fish over medium heat for 2 minutes on top of the stove. Place fish in a pre-heated 400-degree oven for 6 to 8 minutes more, depending on the thickness of fish.

When finished, place stir-fry in center of plate and arrange fish on top; sprinkle fish with toasted sesame seeds and, perhaps, some fine cut scallion tops. Can serve fish with jasmine or cauliflower rice.

 

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