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1
Prepare mushroom broth.
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2
Place all ingredients in a medium saucepan.
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3
Bring to a boil.
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4
Simmer for 30- 40 minutes.
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5
Strain out vegetables.
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6
Reserve broth.
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7
Prepare miso butter
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8
Blend ingredients together until smooth
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9
Reserve 4 tbsp. at room temperature.
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10
Chill the remaining miso butter.
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11
Prepare pickled ginger
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12
Peel ginger. Slice into thin discs. Cut julienne.
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13
In a small saucepan, bring water, sugar and rice wine vinegar to a boil.
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14
Add salt and ginger.
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15
Remove from heat and let ginger cool in liquid.
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16
Preheat oven to 400
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17
Prepare Salmon Sauce
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18
Rehydrate porcini mushrooms with 1 c. hot water.
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19
Let stand 5 minutes.
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20
Strain off porcini mushroom water. Reserve.
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21
Chop mushrooms.
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22
In a medium saucepan, place chopped porcini mushrooms, 1 qt mushroom broth, and reserved porcini mushroom liquid.
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23
Bring to boil, simmer until sauce is reduced by half.
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24
There should be about 8 oz. mushroom sauce.
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25
Add 1 tbsp. soy sauce
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26
4 tsp. rice wine vinegar.
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27
Keep warm.
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28
Prepare Salmon
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29
Lightly salt each salmon filet.
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30
Heat a heavy ovenproof skillet.
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31
Add 2 tbsp. canola oil.
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32
Sear filets skinned side up two to three minutes.
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33
Remove from heat. Turn each filet over.
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34
Brush each filet with room temperature miso butter.
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35
Place skillet in preheated oven for 5-6 minutes.
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36
Remove skillet from oven. Place salmon on warm plate.
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37
Pour off oil from pan. Wipe pan with paper towel.
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38
Add mushroom sauce. Bring to a boil.
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39
Whisk in 4-5 tbsp. chilled miso butter.
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40
Pour over salmon.
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41
Garnish with pickled ginger.
