Salmon in miso-raspberry glaze with pink roasted beet purée and crunchy panko — Valentine's fusion - photo 1
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Salmon in miso-raspberry glaze with pink roasted beet purée and crunchy panko — Valentine's fusion

Pikantne Valentine's Day Fusion cuisine Main dishes 75 min Medium 8 wyświetleń ~38.61 PLN - (0)
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Description

A romantic, visually striking fusion dish that combines the delicate, buttery flavor of salmon with an intense, sweet-and-sour miso-raspberry glaze and a creamy, pink purée of roasted beetroot and mascarpone. The dish merges Asian cooking techniques (miso, soy, ginger) with Western aesthetics of purée and crunchy toppings (panko, kale). Perfect for Valentine's Day — the contrast of colors (pink purée, ruby glaze shine, golden panko, and green microgreens) is eye-catching, while the flavors: the sweetness of raspberries and honey, umami of miso, and buttery texture of salmon create a harmonious whole. Serve immediately after preparation, ideally in two portions, garnished with microgreens and black sesame for an elegant effect.

Ingredients (18)

Servings:
2
  • Skinless salmon fillet 300 g
  • White miso 30 g
  • Fresh raspberries 120 g
  • Honey 30 ml
  • Soy sauce 20 ml
  • Rice vinegar 10 ml
  • Fresh ginger 10 g
  • Garlic 2 ząbki
  • Butter 30 g
  • Raw beets 300 g
  • Mascarpone 80 g
  • 30% cream 50 ml
  • Panko (Japanese breadcrumbs) 40 g
  • Rapeseed oil 15 g
  • Kale 40 g
  • ✨ Opcjonalne
  • Microgreens 10 g
  • Black sesame 1.7 łyżeczki
  • Red wine (for deglazing, optional) 30 ml
💰 Szacowany koszt dania: ~38.61 PLN (19.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beetroot Purée

1

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly, trim the ends. Wrap each beet in aluminum foil individually or place them in a baking dish and cover with foil. Bake for 40-50 minutes (the time depends on the size of the beets) — check by inserting a knife or fork: if it goes in smoothly, the beets are soft.

Ingredients: Raw beets
Use kitchen gloves or a cloth when unpacking hot beets. It's best to bake medium-sized beets for 40–50 minutes; larger ones may need up to 60 minutes.
2

After baking, set the beets aside for 10 minutes to cool (this makes them easier to peel). When they are still slightly warm, remove the foil and peel off the skin — you can use your hands or a knife; the skin should come off easily.

Ingredients: Raw beets
If you don't want to stain your hands pink, peel the beets using disposable gloves. Use a small knife to remove the ends.
3

Cut the peeled beets into smaller pieces and place them in the blender jar. Add mascarpone (80 g), cream (30%) (50 ml), and 10 g of butter. Blend in pulses, then blend until smooth — if the purée is too thick, add 1-2 tablespoons of water or an additional tablespoon of cream to achieve a creamy consistency. Season with salt and freshly ground black pepper to taste (about 1 g of salt for two servings, adjust according to your preference).

Ingredients: Raw beets, Mascarpone, 30% cream, Butter
Use an immersion blender in a wide container or a jug blender. The purée should have a velvety, thick consistency, without lumps — that's a sign that it has been blended properly.

Miso-raspberry glaze

4

Prepare the glaze: in a small saucepan, combine white miso (30 g), fresh raspberries (120 g), honey (30 g), soy sauce (20 g), rice vinegar (10 g), grated ginger (about 10 g), and finely chopped garlic (2 cloves = 10 g). Heat over medium heat, stirring with a wooden spoon, until the raspberries break down and the mixture begins to simmer lightly.

Ingredients: White miso, Fresh raspberries, Honey, Soy sauce, Rice vinegar, Fresh ginger, Garlic
Use a small saucepan with a heavy bottom so the glaze doesn't stick. If the glaze starts to boil rapidly, reduce the heat — it should simmer gently.
5

Cook the glaze for 6–8 minutes, stirring every 30–60 seconds — the mixture should thicken and become glossy. If you want a smooth texture, strain through a fine sieve into a bowl, pressing with a spoon to remove the raspberry seeds and fibers.

Ingredients: White miso, Fresh raspberries, Honey, Soy sauce
Use a metal sieve and a spoon — straining allows you to achieve a silky texture and an elegant appearance on the plate.

Crispy panko and kale

6

Heat a pan over medium heat. Pour in 15 g of rapeseed oil and add 40 g of panko. Fry, stirring constantly with a wooden spoon, for 3–4 minutes until the panko turns golden brown. Transfer to a plate, season very lightly with about 0.5 g of salt, and add 5 g of black sesame if using, to mix.

Ingredients: Rapeseed oil, Panko (Japanese breadcrumbs), Black sesame
The best pan is 24–28 cm in diameter; don't stray far from the stove — panko can burn quickly.
7

In the same pan (if it's dry, add a little oil), toss in the kale leaves (40 g) and sauté for 1–2 minutes over medium-high heat, until the leaves soften and slightly shrink or become crispy. Transfer to a paper towel to drain excess fat.

Ingredients: Kale, Rapeseed oil
Use kitchen tongs to quickly toss the leaves. The kale will reduce in volume and become more intense in flavor.

Frying the salmon

8

Before frying, pat the salmon fillets dry with a paper towel and gently salt both sides (about 1 g of salt in total). Heat a large non-stick skillet over medium-high heat. Add 1 teaspoon of canola oil (about 5 g) and wait until it is well heated (the surface should slightly shimmer but not smoke). Place the fillets in the skillet and fry without moving them for 2.5–3 minutes — golden stripes should form. Gently flip to the other side and fry for another 2–3 minutes, until the fish is cooked through (slightly pink and juicy; for a thickness of 2.5 cm, a total time of 5–6 minutes yields medium).

Ingredients: Skinless salmon fillet, Rapeseed oil, Butter
Use a pan with a diameter of 24–28 cm. Do not move the fish during the first 2–3 minutes — it will develop a nice crust. If the fillet is thicker, extend the frying time by 1–2 minutes on each side.
9

In the last 30 seconds of frying, add 10 g of butter to the pan and spoon the melted butter over the dish along with 1–2 tablespoons of the prepared glaze (about 20–30 g) placed beside it. If you are using red wine (optional), quickly deglaze the pan with 1 tablespoon of wine and let the alcohol evaporate for 20–30 seconds, then add the glaze — stir to achieve a glossy coating.

Ingredients: Butter, Red wine (for deglazing, optional), White miso
Very important: add the glaze over very low heat to avoid burning the sugars (honey). Basting will make the salmon shiny and aromatic.

Assembly and serving

10

On a warm plate, spread 2 parallel streaks of beetroot purée — about 70–80 g of purée per serving. Gently place a salmon fillet in the center of each plate. Drizzle each fillet with glaze (about 20 g per serving), creating shiny stripes. Sprinkle panko around the fillet, add a few kale chips and black sesame dots for contrast. Garnish with a few microgreens (5 g per plate). Serve immediately to maintain the crunchy elements.

Ingredients: Skinless salmon fillet, White miso, Panko (Japanese breadcrumbs), Kale, Microgreens, Black sesame
Use a tablespoon to aesthetically spread the purée — a motion from the center outwards creates a nice shape. Serve on warmed plates so that the salmon and purée do not cool down too quickly.

Additional tips

11

Check the taste of the glaze before drizzling — if it's too salty (a lot of miso and soy sauce), add a bit of honey or raspberry; if it's too sweet, season with a little rice vinegar. The balance of flavors is key to successful fusion: the sweetness of raspberries and honey, the umami of miso and soy salt, and the acidity of vinegar.

Ingredients: White miso, Fresh raspberries, Honey, Rice vinegar
Try the glaze with a small teaspoon — remember that the fried salmon has its own salt, so the glaze doesn't need to be very salty.

Fun Fact

💡

Miso is a traditional Japanese fermented soybean paste that, thanks to its natural umami, pairs wonderfully with fruits like raspberries — this sweet-salty combination perfectly fits into modern fusion kitchen experiments.

Best for

romantyczna kolacja Walentynki uroczysta kolacja dla dwojga

Tips

🍽️ Serving

Serve on large, white plates to highlight the contrast of colors (pink purée, ruby glaze, golden panko). Warm the plates before serving, and pair with a glass of cool, light white wine or a non-alcoholic, sparkling drink with a citrus note. For variety, you can add a few thin slices of pickled radish.

🥡 Storage

Store the glaze in a sealed jar in the refrigerator for up to 3 days — gently warm it before use. Beetroot purée can be stored for up to 2 days in the refrigerator in a sealed container; before serving, gently heat and mix with a little cream to refresh the consistency. Cooked salmon is not recommended for long storage — it's best to eat it right away; if there are leftovers, store in the refrigerator for up to 24 hours and reheat very briefly in the oven at 120°C to avoid drying it out.

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