Today’s recipe was inspired some deliciously fat salmon steaks I found at the store. I tossed together some marinade centering around miso & beer and slow cooked these babies to get that wonderfully silky texture to the salmon that allows the fish’s rich flavor to shine through.
- 2 salmon steaks
- 1 beer
- 1 TB miso paste
- 1 clove garlic minced
- juice & zest of a lime
- 1 TB honey
- 1 tsp curry powder
- 1 stalk celery
- Whisk together beer, miso, garlic, lime, honey, curry in a container
- Wash and pat dry the steaks and place in the container w/ marinade. Let sit for at least 20 min
- Heat the oven to 275 degrees
- Chop the celery into 4ths and place like a stand for each the salmon steaks in a foil lined pan like below:
5. Place the salmon steaks on the celery stalks – this allows the white proteins that will form when the salmon is cooked to drip down onto the pan and not stick to the steaks
6. Cook for 25 min on the bottom rack.
7. While the salmon is cooking, take the reserved marinade and boil it down slowly to a sauce.
8. After 25 min, turn the oven to broil and move the pan up to the top near the broilers. Broil for about 7 min til you see the edges of the steak getting browned and crispy!
9. Now the salmon is ready to serve. I had this with some quinoa tossed with sauteed shitake mushrooms, onions, and FIGS (not dates), alongside garlic sauteed watercress. The sauce is great for drizzling on top of the salmon or on the side for dipping.