Sake-Glazed Salmon with Sesame Seeds: Elevate Your Dinner Game

Delight in the umami-rich flavors of Sake-Glazed Salmon with Sesame Seeds for an exquisite dining experience.

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Prep Time 15

Cook Time 20

Resting Time 2

Total Time 37

Servings: 2 fillets

Course: Dinner

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon

2 fillets Salmon, skin-on, center-cut The star of the dish, rich in omega-3 fatty acids.
0.25 cup Sake Adds depth and complexity in the glaze.
2 tbsp Mirin Brings essential sweetness and acidity for balance.
2 tbsp Soy sauce Infuses savory umami flavor for that quintessential Japanese taste.
1 tbsp Honey Enhances the glaze with a touch of sweetness.
1 tsp Sesame oil Complements the salmon and adds a nutty finish.
1 tbsp Unsalted butter Creates a glossy finish in the glaze.
Black and white sesame seeds For garnish.

For the Miso-Infused Cauliflower Purée

1 cup Cauliflower florets Forms the creamy base for the purée; lends subtle flavor.
1 tbsp White miso paste Introduces an extra layer of savory umami to the purée.
0.25 cup Heavy cream Adds richness and velvety texture.
1 tbsp Unsalted butter Enhances creaminess and flavor.
Salt and white pepper Essential seasonings to taste.

For the Garnishes

0.25 cup Shaved daikon radish Lightly pickled, adds brightness and crunch.
4-5 slices Pickled watermelon radish Offers additional splash of color and texture.
1 tbsp Yuzu gel Citrus sweetness that can be homemade or store-bought.
1 tbsp Black garlic emulsion Delivers rich flavor contrast.
Micro shiso leaves Adds herbal freshness for a polished presentation.

Equipment

Saucepan
Non-stick skillet
blender
Squeeze bottles

Method

Preparation Steps

In a saucepan over medium heat, combine sake, mirin, soy sauce, and honey. Simmer for 5–7 minutes until slightly thickened. Stir in unsalted butter until melted.
Heat sesame oil in a skillet over medium-high heat. Sear salmon fillets, skin-side down for 3–4 minutes, then flip and cook for another 2 minutes. Brush with sake glaze and let rest.
Steam or boil cauliflower for 8 minutes until tender. Blend with miso paste, heavy cream, butter, salt, and white pepper until smooth.
Combine shaved daikon radish with rice vinegar and yuzu juice to pickle. Arrange pickled watermelon radish into a fan shape.
Assemble dish with cauliflower purée, salmon fillet, yuzu gel, black garlic emulsion, pickled radish, and garnish with sesame seeds.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 50mgCalcium: 40mgIron: 1.5mg

Notes

Ensure the sake glaze is thick to coat, start with a hot skillet for crispy skin, and use garnishes generously for contrast.

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