Miso Salmon with Citrus and Shiitake
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 50 Pounds/200 Servings
(4 ounces each)
- 66¾ pounds salmon filets
- 10¾ ounces brown miso
- 1¼ pints sake
- 1 quart canola oil
- 22¼ pounds shiitake mushrooms, sliced
- 22¼ pounds oranges
- 16¾ pounds lemons
- 2 pounds fresh cilantro, chopped
- 2¾ quarts orange juice
- 4 cups lemon juice
Line a large, shallow (1 to 2-inch deep) baking pan with plastic
wrap and arrange salmon filets skin-side down. Stir together miso
and sake and spread over flesh sides of salmon to completely cover.
Cover with plastic wrap and chill 24 to 48 hours.
Heat oil in a skillet over high heat until hot but not smoking,
then sauté shiitakes. Season with salt to taste and stir
occasionally until shiitakes are golden brown and nearly dry, 15
to 20 minutes. Transfer to paper towels.
While mushrooms are cooking, remove zest from
oranges and lemons in long, thin strips, preferably with a 5-holed
citrus zester. Heat remaining oil in a pan over moderately low heat
until hot and cook zests in 4 batches, stirring frequently, until
curly and crisp, about 1 minute. Transfer to paper towels with mushrooms.
When mushrooms and zests are cool, transfer to a bowl. Just before
serving, toss together with cilantro and chives.
Preheat oven to 400°F. Gently scrape miso from salmon with a
rubber spatula and discard miso. Arrange salmon filets, skin sides
down, in baking pans (tail ends may hang over ends of pans slightly).
Roast salmon in upper and lower thirds of oven, switching position
of pans after 10 minutes, until edges begin to brown and salmon
is just cooked through, 15 to 20 minutes total. Transfer each salmon
filet to a platter using 2 large metal spatulas. Pour orange and
lemon juices over salmon and sprinkle with shiitake mixture.