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<blockquote data-quote="cheryl" data-source="post: 751391" data-attributes="member: 1">I had this at Cheesecake factory last night and it was sooooo good I had to come home and look up the recipe.Cheesecake Factory Miso salmon½ cup red miso¾ cup sake¾ cup brown sugar1 tablespoon rice vinegar1 tablespoon soy sauce1 teaspoon minced garlic¼ teaspoon minced ginger4 Salmon fillets, 8oz eachSake butter sauce1 cup sake1 tablespoon minced ginger½ cup butter2 tablespoons flour1 cup heavy cream¼ teaspoon salt6 cups cooked white riceCombine marinade ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Strain marinade when done to filter our chunks of garlic and ginger. When cool, pour ¼ cup of marinade over the four filets in a resealable bag and chill for 4-6 hours. Keep the rest of the marinade in the fridge as well.Preheat oven 425 degrees. Remove fish from bag (discard rest of that marinade) and place on baking sheet for 20-22 minutes.Make sake butter by combining sake, and ginger in saucepan. Reduce over medium/low heat for 10-12 minutes or until reduced by half. Pour mixture through strainer. In another pan, melt butter and whisk in flour – once this begins to bubble, whisk in cream. Keep stirring the sauce as it cooks for another minute, then add reduced sake and salt. Butter a ramekin and press 1 ½ cup rice into dish and flip over on plate, then place salmon on top and garnish with sake butter.</blockquote>

[QUOTE="cheryl, post: 751391, member: 1"] I had this at Cheesecake factory last night and it was sooooo good I had to come home and look up the recipe. [B]Cheesecake Factory Miso salmon[/B] ½ cup red miso ¾ cup sake ¾ cup brown sugar 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 teaspoon minced garlic ¼ teaspoon minced ginger 4 Salmon fillets, 8oz each [B]Sake butter sauce[/B] 1 cup sake 1 tablespoon minced ginger ½ cup butter 2 tablespoons flour 1 cup heavy cream ¼ teaspoon salt 6 cups cooked white rice Combine marinade ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Strain marinade when done to filter our chunks of garlic and ginger. When cool, pour ¼ cup of marinade over the four filets in a resealable bag and chill for 4-6 hours. Keep the rest of the marinade in the fridge as well. Preheat oven 425 degrees. Remove fish from bag (discard rest of that marinade) and place on baking sheet for 20-22 minutes. Make sake butter by combining sake, and ginger in saucepan. Reduce over medium/low heat for 10-12 minutes or until reduced by half. Pour mixture through strainer. In another pan, melt butter and whisk in flour – once this begins to bubble, whisk in cream. Keep stirring the sauce as it cooks for another minute, then add reduced sake and salt. Butter a ramekin and press 1 ½ cup rice into dish and flip over on plate, then place salmon on top and garnish with sake butter. [/QUOTE]

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