Recipe for: Miso-kumquat glazed salmon with sweet potato puree and pickled red cabbage (variant f4cc9aed) - photo 1
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Recipe for: Miso-kumquat glazed salmon with sweet potato puree and pickled red cabbage (variant f4cc9aed)

Pikantne Asian Fusion Cuisine Main Dishes 90 min Medium 7 wyświetleń ~90.86 PLN - (0)
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Description

A seasonal combination of Japanese-Asian technique with European comfort: juicy salmon fillet glazed with miso paste and sweet-sour kumquats, served on a velvety roasted sweet potato puree with coconut milk and butter. Complementing this dish is lightly crunchy, quick-pickled red cabbage, which adds acidity and a color contrast. The dish combines the intensity of umami from miso, the citrus freshness of kumquat, and the creamy sweetness of sweet potato — it is striking, aromatic, and visually appealing due to the contrast of orange puree, pink cabbage, and glistening dark glaze. Serve immediately, garnished with toasted sesame seeds, chives, and optionally pomegranate seeds for color and tartness. It pairs well with green tea, a light Riesling, or sake.

Ingredients Used

Ingredients (22)

Servings:
4
  • White miso paste 80 g
  • Salmon (fillet) 800 g
  • Kumquat 6 szt. (~120 g)
  • Mirin 60 ml
  • Soy sauce 40 ml
  • Honey 40 ml
  • Sesame oil 20 ml
  • Fresh ginger 20 g
  • Garlic 3 ząbki (~15 g)
  • Red cabbage 500 g
  • Rice vinegar 80 ml
  • Sugar 30 g
  • Water 80 ml
  • Butter 50 g
  • Sweet potato 2 szt. (~800 g)
  • Rapeseed oil 30 g
  • Coconut milk 120 ml
  • 🌿 Przyprawy
  • Black pepper 4 szczypty (~2 g)
  • Chives 0.3 pęczków (~30 g)
  • Sesame 20 g
  • ✨ Opcjonalne
  • Pomegranate seeds 60 g
  • Microgreens (mixed sprouts) 30 g
💰 Szacowany koszt dania: ~90.86 PLN (22.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the glaze: wash the kumquats, cut them in half, and remove the visible seeds (young kumquats have few seeds). Squeeze out 2 tablespoons of juice from the halved kumquats into a small bowl. In a medium bowl, place the miso paste (80 g), add mirin (60 ml), soy sauce (40 ml), honey (40 g), sesame oil (20 ml), grated ginger (20 g), and finely chopped garlic (15 g). Pour in the kumquat juice and whisk vigorously with a small whisk or spoon until the mixture is smooth and slightly runny. Set aside a few kumquat halves (about 40 g) for decoration and for later reduction with the glaze.

Ingredients: White miso paste, Kumquat, Mirin, Soy sauce, Honey, Sesame oil, Fresh ginger, Garlic
Use a small bowl and a whisk or spoon. Carefully grate the ginger on a fine grater (microplane). Do not heat the miso before adding it to the liquids - it is enough for the ingredients to dissolve in the warmth of your fingers or a gently heated mixture. A common mistake: adding too much soy sauce - keep the proportions, miso is already salty.
2

Marinating the salmon: rub the salmon fillets with the prepared glaze on both sides (if the fillet has skin, you can rub the skinless side, leaving the skin lightly coated). Place the fillets in a shallow dish or a ziplock bag and pour about 2/3 of the glaze over them — reserve the remaining part for reduction. Cover and refrigerate for 20–30 minutes (no longer than 1 hour, as the acidic ingredients can thicken the texture of the fish).

Ingredients: Salmon (fillet), White miso paste, Kumquat
Use a flat ceramic dish or a bag. If marinating for longer than 30 minutes, store in the refrigerator. Before frying, drain excess marinade to avoid excessive burning during frying.

Pickles

3

Quick pickling of red cabbage: finely shred the cabbage (use a sharp knife or mandoline) aiming for slices 2–3 mm wide. Place the shredded cabbage in a large bowl, lightly salt it (4 g), and vigorously knead it with your hands for 1–2 minutes until it softens and releases juice. In a small saucepan, bring rice vinegar (80 ml), water (80 ml), and sugar (30 g) to a boil, stirring until the sugar dissolves. Remove from heat, pour the hot brine over the cabbage, and mix well. Set aside to cool for at least 20–30 minutes; the cabbage should remain crunchy and change to a lighter/pink color.

Ingredients: Red cabbage, Rice vinegar, Sugar, Water
Use a sharp knife or mandoline (carefully). When kneading, wear disposable gloves if you don't want to have stained hands. If you want crunchier cabbage, chill it in the fridge before serving.

Sweet Potato Puree

4

Prepare the puree: preheat the oven to 200°C (top-bottom). Peel the sweet potatoes, cut them into pieces about 2–3 cm in size (even pieces bake evenly). In a large bowl, drizzle the sweet potatoes with canola oil (30 ml), lightly salt them, and spread them on a baking sheet lined with parchment paper in a single layer. Bake for 30–35 minutes, until they are soft in the middle and slightly caramelized on the edges (check with a fork). After baking, transfer the sweet potatoes to a large pot or bowl, add butter (50 g) and coconut milk (120 ml). Mash with a potato masher or hand blender until smooth and creamy. Taste and season with salt and pepper (2 g) to your liking.

Ingredients: Sweet potato, Rapeseed oil, Butter, Coconut milk, Black pepper
Use a baking tray with edges and parchment paper. If you don't have an oven, sweet potatoes can be boiled in salted water for 20–25 minutes, but the puree will be less caramelized and less intense in flavor. The puree is ready when it is smooth, creamy, and has no large lumps.

Additions

5

Toast the sesame: heat a small dry skillet over medium heat. Add the sesame seeds (20 g) and stir constantly with a wooden spoon or tongs for 1–2 minutes, until they become golden and start to smell nutty. Transfer to a bowl — they will continue to cook from residual heat, so do not leave them in the skillet for too long.

Ingredients: Sesame
Use a flat non-stick pan. Be careful — sesame burns very quickly. If you want, you can use a mix of white and black sesame for visual contrast.

Baking fish

6

Searing and finishing the salmon: preheat the oven to 200°C (if turned off from step 4 - make sure it is hot). In a large skillet (preferably cast iron or heavy), heat canola oil (1 tablespoon from the prepared 30 ml) over medium-high heat. Lightly pat the fillets dry with a paper towel (remove excess marinade, leaving a thin layer). When the oil is hot (the surface will shimmer slightly), place the fillets skin-side down. Sear for 1.5–2 minutes without moving them, until a golden crust forms. Gently flip and sear for another 1.5–2 minutes. Then transfer the skillet to the oven and bake for 6–8 minutes (for a ~200 g fillet) until the interior reaches 50–55°C (slightly pink and juicy).

Ingredients: Salmon (fillet), Rapeseed oil, Black pepper
Use a pan with a diameter of 26–28 cm. If the fillet is thicker (over 3 cm), increase the oven time by 2–3 minutes. A common mistake: frying too long results in dry fish. Use a spatula or tongs to turn it, so as not to tear the meat.

Glaze

7

Glaze reduction: pour the remaining 1/3 of the prepared glaze into a small saucepan, add the reserved kumquat halves, and heat over medium heat for 2–4 minutes, stirring until the mixture thickens slightly and becomes glossy. Be careful not to cook too long (it may thicken excessively). After removing the fish from the oven, gently brush the top of the fillet with a layer of glaze using a kitchen brush. If you want a stronger caramelization, set the oven to broil for 1–2 minutes and watch very closely to prevent the glaze from burning.

Ingredients: White miso paste, Kumquat, Honey, Mirin
Use a spoon or a small spatula to stir in the saucepan. Reduce over medium heat and stir constantly: the sugar in the honey and mirin caramelizes quickly. If you are broiling, keep the oven door open only while watching to avoid burning.

Assembly and serving

8

Plating: on a warm plate, place 2–3 tablespoons of sweet potato puree and spread it with a spoon in a horizontal strip (creating a base). Gently place the salmon fillet on the puree (shiny side up). Next to it, arrange a portion of pickled red cabbage (about 80–100 g per serving). Sprinkle everything with toasted sesame seeds and finely chopped chives. If using pomegranate seeds (optional), scatter a few on each serving for color. Add microgreens just before serving.

Ingredients: Coconut milk, Sweet potato, Salmon (fillet), Red cabbage, Sesame, Chives, Pomegranate seeds, Microgreens (mixed sprouts)
Serve the dish immediately while the salmon is still warm and the glaze is shiny. Use wide, flat plates to showcase the color contrasts. Additionally, you can add pomegranate seeds to enhance the flavor/texture.

Finishing

9

Final seasoning and serving: drizzle the plates with a few drops of sesame oil (half a teaspoon per serving) for aroma, and optionally add a few thin slices of kumquat for decoration. Serve with a slice of lemon or lime on the side, if someone wants extra acidity.

Ingredients: Sesame oil, Kumquat
Use a kitchen pipette or a small teaspoon to precisely drizzle the oil. Don't overdo it with the sesame oil — it's intense.

Fun Fact

💡

Miso is a fermented soybean paste with a tradition that dates back millennia in Japan; it pairs perfectly with citrus fruits, which symbolize freshness in Asian cuisines — that's why the miso-kumquat glaze is a combination of umami and bright acidity.

Best for

kolacja świąteczna romantyczna kolacja impreza sezonowa (zimowe cytrusy)

Tips

🍽️ Serving

Serve the salmon hot, the puree best at room temperature, and the pickles contrast well with the cold. A light, aromatic wine (Riesling, Gewürztraminer) or junmai sake pairs well with the dish. Arrange elements on the plates in contrasting colors: puree, pink cabbage, shiny salmon, and red pomegranate seeds.

🥡 Storage

Marinated salmon is best prepared and baked on the day of serving. The other components: cabbage pickles can be stored in an airtight jar in the fridge for up to 5 days. Sweet potato puree can be kept in a closed container for up to 2 days — gently reheat over low heat with a bit of coconut milk. The glaze can be stored in the fridge for up to 3 days; warm it slightly before use.

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