Miso salmon with celery puree, pickled persimmon, and kale chips - photo 1
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Miso salmon with celery puree, pickled persimmon, and kale chips

Pikantne Asian Fusion Cuisine Main dishes 90 min Medium 11 wyświetleń ~77.84 PLN - (0)
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Description

A bold combination of Japanese and European cuisine in a traditional style: juicy salmon fillet in a sweet-umami miso glaze, served on creamy celeriac puree with coconut milk, accompanied by crispy kale chips and lightly pickled slices of kaki and pomegranate seeds. The dish combines contrasts of flavors and textures — the saltiness of miso and soy sauce, the sweetness of honey and kaki, the acidity of the pickle, and the velvety puree — while also being visually appealing with colors: the deep sheen of the salmon, the vibrant green of the kale, and the bright red of the pomegranate. Perfect for a winter dinner or an occasion when you want to impress guests with a refined yet simple preparation.

Ingredients Used

Ingredients (23)

Servings:
4
  • Salmon fillet 600 g
  • White miso 60 g
  • Mirin 30 ml
  • Soy sauce 60 ml
  • Honey 40 ml
  • Sesame oil 15 ml
  • Fresh ginger 20 g
  • Garlic 2 ząbki
  • Persimmon 1.5 szt.
  • Celeriac 600 g
  • Butter 50 g
  • Coconut milk 60 ml
  • Kale 120 g
  • Olive oil 15 ml
  • Rice vinegar 60 ml
  • Sugar 30 g
  • Orange juice 60 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground black pepper 2 szczypty
  • Chives 0.3 pęczków
  • ✨ Opcjonalne
  • Pomegranate seeds 100 g
  • Jasmine rice (raw) 300 g
  • Toasted sesame seeds 10 g
💰 Szacowany koszt dania: ~77.84 PLN (19.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the miso glaze: in a medium bowl, place 60 g of white miso, add 30 ml of mirin, 60 ml of soy sauce, 40 g of honey, 15 ml of sesame oil, 20 g of finely grated ginger, and 10 g of finely chopped garlic. Use a whisk or fork and mix vigorously until the ingredients combine into a smooth, homogeneous paste. The consistency should be thick but pliable — if it is too thick, add 1 teaspoon of water (about 5 ml).

Ingredients: White miso, Mirin, Soy sauce, Honey, Sesame oil, Fresh ginger, Garlic
Use a microplane grater to grate the ginger and a small bowl with a handle. It's best to use a wooden or silicone spoon for mixing to avoid scratching the bowl. Don't thin it out too much — the glaze needs to have concentration to stick to the fish.
2

Prepare the salmon: pat the fillets dry with paper towels. If the fillets have skin, gently score the skin with diagonal cuts every 2 cm (do not cut into the flesh) to prevent curling during cooking. Place the fillets in a dish, skin side down (if applicable), and evenly spread 2/3 of the prepared glaze over the top of the fish. Cover with foil and refrigerate for at least 30 minutes (you can leave it for up to 2 hours).

Ingredients: Salmon fillet, White miso
Use a flat baking dish or tray. By leaving some of the glaze for later, you will achieve a more intense caramelization when baking. Do not marinate for longer than 6 hours, as the salt from the miso will change the texture of the meat.

Celeriac puree

3

Peel the celeriac, cut it into even cubes (~2 cm). Place it in a pot, cover with cold water so that the water reaches 1–2 cm above the celeriac, add 2 g of salt and bring to a boil over high heat. Cook over medium heat for 20–25 minutes, until the pieces are very soft (check with a fork — it should go in without resistance). Drain, reserving a small amount of the cooking water.

Ingredients: Celeriac, Salt
Use a heavy pot with a lid and a strainer. If you want the puree to be very smooth, pass the celery through an immersion blender or strain it through a sieve. Do not add hot celery to cold milk — add fats gradually.
4

To the hot, drained celery, add 50 g of butter and 60 ml of coconut milk. Use a potato masher or an immersion blender and whip until smooth. Season to taste with salt (about 3 g more if needed) and 1-2 pinches of pepper. The puree should have a creamy, smooth consistency, gently glistening from the butter.

Ingredients: Butter, Coconut milk, Salt, Ground black pepper
Use an immersion blender for a smooth consistency. If the puree is too thick, add 1–2 tablespoons of the cooking water from the celery. Do not blend too long on high speed (it may become sticky).

Pickles

5

Prepare quick pickles with persimmon: slice 300 g of persimmon into thin slices (about 3–4 mm). In a small saucepan, combine 60 ml of rice vinegar, 60 ml of orange juice, and 30 g of sugar. Heat over medium heat, stirring until the sugar completely dissolves (2–3 minutes), do not let it boil. Pour the hot marinade over the persimmon slices in a shallow dish, cover, and let sit for 15–20 minutes at room temperature — the fruit should soften slightly while retaining firmness.

Ingredients: Persimmon, Rice vinegar, Orange juice, Sugar
Use a small saucepan and a spoon with a silicone handle. Cut the kaki just before pouring to maintain its firmness. You can prepare the marinade in advance and chill it; this way, marinating will take longer.

Kale Chips

6

Preheat the oven to 150°C (top-bottom). Remove the tough stems from 120 g of kale and tear the leaves into bite-sized pieces. Dry the leaves thoroughly with a towel. In a bowl, mix the kale with 15 ml of olive oil and a pinch of salt (about 1 g). Spread the leaves on a baking sheet lined with parchment paper in a single layer and bake for 10–14 minutes, until they are dry and crispy; be careful not to burn them — check every 2 minutes after 8 minutes.

Ingredients: Kale, Olive oil, Salt
Use a large baking sheet and one layer of leaves. After removing from the oven, the chips will harden for a moment — do not bake them too long to avoid becoming bitter.

Sauce

7

Prepare the glaze-sauce for drizzling: in a small saucepan, pour in 60 ml of soy sauce, 60 ml of orange juice, 30 ml of mirin, and 20 g of honey (use the remaining honey if there is any). Bring to a gentle boil over medium heat, then cook for 4–6 minutes until it thickens slightly (it should coat the back of a spoon). Remove from heat and add 10 g of butter (optional) or 5 ml of sesame oil, stirring vigorously to make the sauce glossy and smooth.

Ingredients: Soy sauce, Orange juice, Mirin, Honey, Butter, Sesame oil
Use a small saucepan with a thick bottom and a wooden spoon. Lower the heat if the sauce starts to burn. Thickening will continue after removing from heat, so do not let it reach a very thick consistency.

Fish

8

Preheat the oven to 200°C (fan 190°C). In a medium-hot skillet with a little oil (about 5 ml), place the fillets skin-side down and fry for 3–4 minutes over medium-high heat, until the skin is nicely browned and crispy. Transfer the skillet to the oven (or move the fillets to a baking sheet skin-side down) and bake for 6–8 minutes depending on the thickness of the fillet — the center should be slightly pink and juicy. Two minutes before the end of baking, brush the fillets with the remaining miso glaze and optionally place under the broiler for 1–2 minutes to caramelize the glaze. The total cooking time depends on the thickness; use a thermometer: the ideal internal temperature is 52–55°C for medium-rare salmon.

Ingredients: Salmon fillet, Sesame oil, White miso, Honey
Use a cast iron or non-stick skillet with a diameter of 26–28 cm. Be careful when transferring the hot skillet to the oven (oven mitts). If you don't have an oven, after browning, cook on very low heat covered for 4–6 minutes.

Assembly and serving

9

Place a portion of celery puree (about 150 g per person) on each plate — you can scoop it with a spoon and spread it across the plate to create a "bed." On the puree, place the salmon fillet (skin side down or up depending on aesthetics). Next to it, arrange 3–4 slices of pickled persimmon, a few kale chips, sprinkle with 1 tablespoon (about 25 g) of pomegranate seeds and finely chopped chives. Finally, drizzle 1–2 tablespoons of glaze sauce around and on the salmon and sprinkle with 10 g of toasted sesame seeds (optional). Serve immediately to keep the chips crispy.

Ingredients: Celeriac, Salmon fillet, Persimmon, Kale, Pomegranate seeds, Chives, Toasted sesame seeds, Soy sauce
Use wide plates with a diameter of 26–28 cm for better presentation. Arrange the ingredients with space in between — this will highlight the colors. Additionally, you can serve a portion of 75 g of dry jasmine rice per person (optional: cook in a 1:1.5 ratio with water).

Final touches

10

Check the seasoning: if the puree needs it, add a pinch of salt; if the glaze is too salty, drizzle the plate with 1–2 drops of fresh orange juice or a bit of oil. Make sure everything is served hot — salmon tastes best right after baking.

Ingredients: Salt, Orange juice, Olive oil
Use a kitchen thermometer to check the temperature of the salmon. Do not leave the glaze under the grill for too long — miso contains proteins that can burn and become bitter.

Fun Fact

💡

Miso is a traditional Japanese soybean paste with a centuries-old history; adding it to the glaze on fish combines classic Japanese umami with Western baking techniques, creating an aromatic contrast.

Best for

zimowa kolacja romantyczna kolacja okazjonalne przyjęcie dla gości

Tips

🍽️ Serving

Serve immediately after preparation to keep the kale chips crispy. For an elegant presentation, arrange the puree as a stripe on the plate and place the fillet on it at a slight angle. It pairs well with a light, dry white wine (e.g., semi-dry Riesling) or green tea.

🥡 Storage

Store separately: salmon in an airtight container in the fridge for up to 24 hours, puree and pickles also separately for up to 48 hours. Reheating salmon: place in an oven preheated to 120°C for 8–10 minutes to avoid drying out the meat. Kale chips are not suitable for storage — it's best to prepare them just before serving.

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