Miso salmon with cauliflower purée and pickled pear — variant 9b18de90 - photo 1
← Recipes

Miso salmon with cauliflower purée and pickled pear — variant 9b18de90

Pikantne Asian Fusion Cuisine Main dishes 90 min Medium 17 wyświetleń ~116.07 PLN - (0)
Rate:
(0)
Start Cooking

Description

A modern dish of fusion Asian cuisine that combines an intense, sweet-salty glaze made from white miso, the tenderness of baked salmon, and creamy cauliflower purée enriched with a hint of coconut. Seasonal, briefly pickled pear adds juicy acidity and freshness, contrasting with the umami-rich fish. The dish is visually striking — a glossy glazed fillet, a light cream-colored base, and translucent slices of pear decorated with black sesame and microgreens — perfect for a dinner with friends or a modern restaurant menu. Variant 9b18de90 emphasizes seasonality: autumn-winter pears and cauliflower available in the cooler months; serve the dish with light jasmine rice or thin slices of crunchy radishes.

Ingredients Used

Ingredients (21)

Servings:
4
  • Filet z łososia ze skórą 600 g
  • White miso paste 120 g
  • Mirin 60 ml
  • Light soy sauce 60 ml
  • Honey 60 ml
  • Sesame oil 15 ml
  • Rapeseed oil 30 g
  • Garlic 3 ząbki
  • Fresh ginger 30 g
  • Scallions (chives) 4 szt.
  • Cauliflower 800 g
  • Butter 30 g
  • Pear 1.7 szt.
  • Rice vinegar 100 ml
  • Sugar 50 g
  • Lime 1.2 szt.
  • Coconut milk 200 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Black sesame 6.7 łyżeczek
  • Microgreens (mixed sprouts) 30 g
💰 Szacowany koszt dania: ~116.07 PLN (29.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the salmon out of the fridge 20-30 minutes before cooking to reach room temperature — this will help it cook more evenly. Wash and dry the pear, and cut the cauliflower into florets. Peel the ginger thinly with a spoon and grate it finely, peel and crush the garlic. Slice the spring onion into thin diagonal pieces (save the green part for decoration). Zest the lime thinly with a knife or grater and squeeze out the juice.

Ingredients: Filet z łososia ze skórą, Pear, Cauliflower, Fresh ginger, Garlic, Scallions (chives), Lime
Use a cutting board and a sharp filleting knife. Pat the salmon dry with a paper towel — dry skin will brown better. Use a fine microplane grater for grating. A common mistake: leaving the fish cold (straight from the fridge) shortens the cooking time of the outer layer and can cause uneven cooking.

Pickling Pears

2

Pour rice vinegar (100 g) into a pot, add sugar (50 g) and 3 g of salt (taken from the total amount of salt). Heat over medium heat, stirring, until the sugar and salt are completely dissolved — this takes about 2-3 minutes. Remove from heat and set aside to cool slightly (about 5 minutes). Cut the pear into thin half-moons about 3-4 mm thick and place them in a glass jar or bowl, pouring the hot but not boiling marinade over them. Let sit for at least 20-30 minutes; for a more intense flavor, you can leave it in the fridge for 1-2 hours. After marinating, the pears should be translucent, slightly shiny, and still firm.

Ingredients: Pear, Rice vinegar, Sugar, Salt
Use a small saucepan and a nice jar for pickling. Do not throw the pears into boiling brine — sudden heat can soften them too much. A common mistake: cutting too thin (below 2 mm) will cause the pear to lose its structure during pickling.

Miso glaze

3

In a bowl, combine miso paste (120 g), mirin (60 ml), soy sauce (60 ml), honey (60 g), grated ginger (15 g), and grated garlic (5 g). Mix vigorously until smooth and uniform in consistency. Taste a small amount of the glaze (using a teaspoon) and adjust: if too salty — add a tablespoon of honey; if too sweet — a bit of soy sauce. The glaze should be thick, sticky, and shiny.

Ingredients: White miso paste, Mirin, Light soy sauce, Honey, Fresh ginger, Garlic
Use a small ceramic or glass bowl and a spoon. If the miso is very thick, you can add 1-2 teaspoons of warm water to help it combine more easily. A common mistake: adding too much liquid at once — the glaze will lose its stickiness.

Cauliflower Purée

4

In a large pot, bring salted water to a boil (use 3 g of salt from the amount). Add the cauliflower florets (800 g) and cook at a gentle simmer for 8-10 minutes, until the cauliflower is very soft — check with a fork: it should sink in without resistance. Drain thoroughly and set aside for a moment to steam off. Transfer the hot cauliflower to a blender or food processor, add coconut milk (200 ml), butter (30 g), and 2 g of salt, and blend on high speed until smooth, creamy purée (about 1-2 minutes). Season with freshly ground pepper (2 g) and possibly salt to taste. The purée should be silky and smooth — if it is too thick, add coconut milk a tablespoon at a time.

Ingredients: Cauliflower, Coconut milk, Butter, Salt, Black pepper
Use an immersion blender with a tall cup or a standing blender. The best result is achieved by blending hot cauliflower — the steam helps to achieve a creamy texture. A common mistake: insufficient draining — excess water will result in a watery purée.

Preparing the salmon

5

Cut the fillets into 4 equal portions (about 150 g each). Pat dry with a paper towel, and make shallow diagonal cuts on the skin in a few places (do not cut into the meat) to prevent shrinking during frying. Lightly salt the meat (distribute the remaining 3 g of salt thinly over the surface of the fish) and sprinkle with a little pepper.

Ingredients: Filet z łososia ze skórą, Salt, Black pepper
Use a sharp knife and a cutting board. The incisions on the skin allow it to shrink evenly and prevent the fillet from curling. A common mistake: salting the fish too early — salt can start to break down the texture; it's best to salt just before frying.

Frying the salmon

6

Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add canola oil (30 g). When the oil starts to shimmer slightly (about 2 minutes), place the fillets skin-side down. Gently press with a spatula for the first 20-30 seconds to ensure the skin makes even contact with the surface. Cook skin-side down for 4-5 minutes (time depends on thickness) until golden and crispy; the edges of the meat should change color to halfway through the thickness of the fillet. Flip the fillets to the other side and cook for 1-2 minutes just to finish cooking — they should still be pink in the center for juiciness.

Ingredients: Filet z łososia ze skórą, Rapeseed oil
Use a wide spatula and a pan with a diameter of at least 26 cm. Do not move the fillet during the first 3-4 minutes — let the skin brown nicely. A common mistake: flipping too early, which causes the skin to stick.

Glazing the salmon

7

1-2 minutes before the end of frying, reduce the heat to medium. Use a spoon to spread the miso glaze evenly in a thin layer over the surface of the fillets (use about 1 tablespoon of glaze per serving). Allow the glaze to caramelize slightly and shine — this will take about 60-90 seconds. Do not let it burn; if the glaze starts to darken, reduce the heat or remove the pan from the heat and finish in an oven preheated to 80°C for 1-2 minutes.

Ingredients: White miso paste, Mirin, Light soy sauce, Honey, Fresh ginger, Garlic, Filet z łososia ze skórą
Use a spoon or silicone brush to evenly apply the glaze. The glaze is salty — taste it beforehand and adjust the proportions. A common mistake: leaving the glaze on high heat for too long — it will become bitter.

Toasting sesame seeds

8

In a small dry skillet, toast the black sesame seeds (20 g) for 1-2 minutes over medium heat, shaking the skillet frequently, until they start to release their aroma and pop slightly. Transfer to a bowl and set aside.

Ingredients: Black sesame
Use a small non-stick pan and keep an eye on the process — sesame seeds burn quickly. A common mistake: setting the heat too high leads to burning within seconds.

Finishing the purée

9

Transfer the cauliflower purée to a saucepan over low heat, add 1/2 teaspoon of sesame oil (about 7 g) and a few drops of lime juice (about 10 g) — heat very briefly, stirring, just to combine the flavors. Taste and season with salt/pepper if needed. The purée should have a slightly coconut, velvety flavor with a hint of lime.

Ingredients: Coconut milk, Butter, Sesame oil, Lime, Salt, Black pepper
Use a wooden spoon for mixing and a small saucepan. Do not cook the purée — just heat it to serving temperature. A common mistake: adding too much sesame oil — it will overpower the flavor.

Preparation of scallions and decoration

10

From the green part of the scallion, prepare thin strips for decoration. Remove the pickled pears from the jar and drain in a sieve; reserve some of the brine for possible seasoning of the plate. Prepare microgreens for decoration.

Ingredients: Scallions (chives), Pear, Microgreens (mixed sprouts)
Use a sharp knife to slice the pear thinly; the drained slices will arrange nicely on the plate. A common mistake: overly wet ingredients cause the purée to become mushy when served.

Plating the dish

11

On a warm plate, use a spoon or brush to place 2-3 round portions of cauliflower purée (about 120-150 g of purée per portion), leaving space for the fish. Place the glazed salmon fillet skin-side down on the purée, and arrange 3-4 slices of pickled pear next to the fish. Drizzle with lime juice (about 15 g remaining) and sprinkle with green onions and toasted black sesame seeds. Finally, add a few microgreens for freshness. The whole dish should create a contrast of colors: bright purée, pink salmon, translucent pears, and black sesame accents.

Ingredients: Cauliflower, Filet z łososia ze skórą, Pear, Lime, Scallions (chives), Black sesame, Microgreens (mixed sprouts)
Use warm plates to avoid cooling the dish. Assemble quickly — the heat of the fish and purée should be similar. A common mistake: serving on a cold plate, which shortens the time to enjoy the aromas.

Final suggestions and serving

12

Serve immediately — salmon is best when it's slightly pink inside and has a crispy skin. The dish pairs well with slightly sticky jasmine rice or thinly sliced raw vegetables (e.g., radish) for added texture. Each portion can be finished with a few drops of sesame oil to enhance the aroma.

Ingredients: Filet z łososia ze skórą, Cauliflower, Black sesame, Sesame oil
If you're serving guests, prepare all the elements in advance: keep the purée covered, the glaze in a bowl, and the pickled pears in a jar. Fry the salmon just before serving. A common mistake: glazing too late — the glaze loses its shine if you wait too long.

Fun Fact

💡

Miso is a soybean paste with a long tradition in Japan; its fermentation can last from several months to several years, which affects the intensity of the flavor. In this recipe, the use of white miso provides a milder, slightly sweet umami profile, perfect for fish.

Best for

kolacja z przyjaciółmi romantyczna kolacja menu degustacyjne

Tips

🍽️ Serving

Serve the dish hot, preferably on warm plates. To maintain a contrast of textures, serve the salmon immediately after glazing, and keep the pickled pears chilled until serving. For pairing, I recommend a light dry Riesling or green sencha tea.

🥡 Storage

Storage: store the purée and glaze separately in the fridge for up to 48 hours in airtight containers; the salmon can be chilled for up to 24 hours, but it's best consumed immediately. Reheating: gently warm the purée in a saucepan over low heat; it's better to reheat the salmon in the oven at 120°C for 6-8 minutes to avoid drying it out. The pickled pear will last 5-7 days in the fridge.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Miso-glazed salmon on kabocha pumpkin puree with crispy pak choi and toasted sesame 75 min

Miso-glazed salmon on kabocha pumpkin pure...

Asian Fusion Cuisine
Modern miso salmon with Hokkaido pumpkin puree, pear kimchi, and nori chips (variant e281024b) 90 min

Modern miso salmon with Hokkaido pumpkin p...

Asian Fusion Cuisine
Winter miso-ramen fusion with roasted kabocha squash and glazed salmon 90 min

Winter miso-ramen fusion with roasted kabo...

Asian Fusion Cuisine
Celeriac and roasted beet tenderloins with goat cheese mousse, kale chips, and candied nuts 90 min

Celeriac and roasted beet tenderloins with...

Vegetarian Dishes
Miso-glazed salmon on winter rice risotto with pumpkin and pak choi (Variant 50fb6798) 90 min

Miso-glazed salmon on winter rice risotto ...

Asian Fusion Cuisine
Roast Duck Kujawy Style with Red Cabbage and Silesian Dumplings 150 min

Roast Duck Kujawy Style with Red Cabbage a...

Regional Cuisine of Poland

Recipe Categories

Asian Fusion Cuisine
Asian Fusion Cuisine

Modern recipes that combine traditional flavors of Asia with other culinary cultures, offering unusual combinations and innovative dishes.

See all recipes in this category
Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Reklama