Eyrie Recipes

Pan Seared Salmon with Miso Glazed Vegetables

Ingredients

3 Large Carrots, peeled, cut in half lengthwise and sliced into 1/4 inch moons 
3 Parsnips, peeled, cut in half lengthwise and sliced into 1/4 inch moons
1/2 Red Onion, peeled and cut into 1/4 in slices
1/4 lb Shitake Mushrooms, stemmed and cut into quarters
2 Large Kohlrabi, peeled and 
6 - 6oz portions fresh salmon fillets, skin-on

Salt and Pepper - to taste

Toasted Sesame Seeds - for garnish

Technique

  • Lightly blanch carrots and parsnips then combine with all vegetables
  • In a large saute pan, heat one tablespoon vegetable oil on medium heat
  • Add vegetables and saute for two minutes
  • Add 3/4 cup of glaze and toss to coat
  • Cook until glaze reduces and vegetables look glazed and shiny
  • In a separate pan, heat one tablespoon vegetable oil over medium heat
  • Season salmon with salt and pepper to taste
  • When oil is hot, place salmon skin side down and cook for 3-5 minutes, depending on thickness
  • Turn salmon over and cook for another 3-5 minutes
  • Serve over warm vegetables
  • Garnish with toasted sesame seeds


Glaze

Ingredients

1/2 Cup - Mirin
1/2 Cup - Red Miso Paste
1/4 Cup - Dark Brown Sugar, packed

1/4 Cup - Soy Sauce
2 T - Fresh Ground Ginger

Technique

  • Combine all sauce ingredients and whisk together

 

miso salmon

 

Robert Morris University Illinois is a private, not-for-profit associate, baccalaureate, and master's degree-granting institution, accredited by the Higher learning Commission of the North Central Association of Colleges and Schools (230 South LaSalle Street, Chicago, Illinois 60604, 312.263.0456). Robert Morris serves over 7000 students interested in getting an education that meets the demands of today's business, graphic arts, health care, culinary and technical world at its main campus in Chicago as well as at locations in Arlington Heights, DuPage, Elgin, Orland Park, Bensenville, Schaumburg, Springfield, Peoria and Lake County.