Honey mustard miso-glazed salmon with miso broth and grilled-vegetable bulgur salad, worked out from a photo and notes of Marcus Samuelsson's recipe
Laura in the Kitchen · ♥ 2.3K likes · 68.8K views · 22 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
- 2 pieces salmon
- onions
- leeks
- 1 head garlic
- carrots
- bay leaves
- peppercorns
- salt
For the miso broth, put water in a stock pot with a couple of pieces of salmon, onions, leeks, a whole head of garlic, carrots, bay leaves, peppercorns and a pinch of salt; bring to a boil and simmer a while.
- bulgur
Cook the bulgur according to the package, soaking then cooking about 20 minutes; let cool.
- miso
Strain the broth through a fine sieve, add miso and simmer gently over medium heat until mixed in.
- radicchio
- 1 whole red onion
- 1 whole jalapeno
- neutral oil
- salt
Toss radicchio, a quartered red onion and a jalapeno with neutral oil and a good pinch of salt and grill in a screaming-hot grill pan for grill marks, keeping some crunch.
- basil
- parsley
- cilantro
- apricots
- cranberries
Chop basil, parsley and cilantro into the cooled bulgur; add dried apricots and cranberries.
- 1 whole grapefruit
- 1 whole orange
Segment a grapefruit and an orange: cut off top and bottom, cut away the peel and white pith, then cut each segment free of its membranes over a bowl to catch the juice.
Segmenting grapefruit and orange
- 4 whole salmon fillets
- vegetable oil
- salt
- pepper
- Bar Bari hot sauce
Heat a little vegetable oil in a large skillet and preheat the oven to 425F; season four salmon fillets with salt and pepper and put them in skin side down.
Searing the salmon and the miso glaze
- miso
- dijon
- soy
- honey
- salt
Mix the glaze: miso, Dijon, soy, honey, a little olive oil, some of the Ethiopian hot sauce and a pinch of salt.
- salt
- pepper
- olive oil
- fish sauce
Chop the grilled onion and radicchio into the bulgur; season with salt and pepper, dress with olive oil, a couple dashes of fish sauce and lime, then add the citrus segments with their juice and stir.
Dressing the bulgur salad
Brush the salmon with the glaze and finish in the 425F oven about 5 minutes until cooked through.
Plate bulgur salad on the bottom, salmon on top, miso broth around the edge and a few pieces of cilantro.
Plating and tasting both dishes