Salmon with Mirin Sauce

Makes 4 Servings

This is a French style sauce preparation using Asian elements. Admittedly, it is a bit fragile and has a propensity to break if not emulsified. To stabilize the sauce for home use, cut butter into 16 pieces and dredge in flour before adding to the sauce, or add a tablespoon of cornstarch dissolved in an equal amount of water to the sauce with the butter.

For The Sauce:

2 Tablespoon shallots, finely chopped

1 Tablespoon garlic, finely minced

1 cup soy sauce

1 cup  mirin

½ cup brown sugar

3 limes (zested and juiced)

1 Tablespoon pickled ginger

½ pound butter

1.  Sweat shallots and garlic over low heat in a medium saucepan until shallots are translucent.

2.  Mix together soy sauce, Mirin, and brown sugar. Add to saucepan and bring to a boil; reduce mixture by half.

3.  Strain mixture. Add liquid back to saucepan and place over low heat. Add lime juice, zest and pickled ginger. Slowly add butter, whisking until sauce is well emulsified. (Makes: 1 cup)

Ingredient Note: Mirin is a Japanese wine that is made from rice, and mainly used for cooking. It has a golden color and adds a sweet taste to many dishes, sauces and glazes.

 

For The Salmon:

4 5-ounce King Salmon filets, skin removed

Sea salt, to taste

½ cup Black sesame seeds

½ cup White sesame seeds

Oil for cooking

1.  Preheat oven to 450ºF.  Rinse and pat dry salmon; sprinkle with salt.

2.  Mix together the sesame seeds. Dredge the salmon filets in the seeds to coat, pressing to make seeds adhere.  Set salmon aside.

3.  Place a few tablespoons of oil (we use a sauté oil that is a mix of canola and olive oil) in a skillet large enough to hold all four filets. Turn flame to high and heat until oil is very hot and you see lines forming in the oil.

4. Place the salmon in the oil and watch as the color turns from bright orange to light pink. Once 3/8 of an inch of the salmon changes color to light pink, flip each filet over and do the same to the other side. Remove from skillet and set aside.

5.  Prepare the rest of your dinner. Just before plating, put the salmon in the oven to finish it off and heat it through – 2-5 minutes or until the filet springs back lightly when depressed.

Recipe Note: Our signature salmon dish at Coho includes a seared black and white sesame-encrusted salmon filet, a grilled rice cake (see our previous blog post – Musubi), seasonal sautéed vegetables, and this wonderful Mirin sauce which marries all the elements.

 

Recent Posts

Enjoy a Deliciously Romantic Valentine’s Dining Celebration

Prepare to wine and dine your way through a deliciously romantic Valentine’s dining celebration in Friday Harbor. On February 14, we’re offering a six-course prix-fixe menu with optional wine pairings — a rich sensory experience sure to sweeten the mood and spice up the night! Dinner is $125/person + $35

Read More »

December 16: Le Petite Coho Bistro

Reserve Your Table     Menu December 16, 2022   Hors-d’oeuvre Roasted Chestnuts 12 with melted cinnamon butter Brie Fondue 12 wedge of baked brie and spiced preserves, served with warm baguette Soupe à l’Oignon (French Onion Soup) 10 caramelized sweet onions, beef jus, crouton, melted gruyère cheese Tartare de

Read More »

Celebrate Christmas Eve 2022 with a Spectacular Feast

This Christmas Eve we look forward to welcoming you to our table for a special feast that mixes traditional and innovative menu items. Dinner is $125/person + $45 optional wine pairing. We will seat parties of up to 4 guests for a 4 or 7 p.m. seating. Book online and

Read More »

Happy New Year!

Our team is taking their annual post-holiday recharge. We reopen on February 10th for the 2023 season. Reservations are available on our website or at 360-378-6330. Looking forward to having you at our table.”