Miso Honey King of the North Salmon (gluten free)

For the Miso Salmon

• Sake – 1 cup

• Mirin – 1 cup

• White miso – 1 cup

• Sugar – .75 cup

• Mustard – 1/2 cup

• Sesame oil – 1/8 cup

• King salmon – 4 pieces, 8 oz each

Method:

1. Two days beforehand, make the marinade.

2. Bring the sake and mirin to a boil and boil for 20 seconds until the alcohol is cooked off.

3. Turn the heat down to low and add the miso paste and whisk until dissolved.

4. When the miso has dissolved add the sugar and whisk until it is completely dissolved.

5. When the sugar has dissolved completely, add the mustard and whisk in.

6. Remove from heat and cool.

7. Marinate fish in the marinade for at least 24 hours in Ziplock bag or chafing dish.
   To cook fish:

8. Preheat oven to broil.

9. Lightly wipe off excess miso but don't rinse. Fill a sizzle platter with a little oil, then place the fish skin side down.

10. Bake fish in oven on the middle rack for 5-10 minutes, until the fish browns and blackens in spots. Start broiling on med high to brown fish and then reduce temp to internally cook fish if further doneness is desired. I recommend medium and use a cake tester to test the doneness. Take the cake tester and insert it into the thickest part of the center of the fish and allow to sit for a second then remove tester and immediately place on lower lip where the middle of the fish touched the tester, If it's hot or even warm depending on your desired doneness, the fish may be cooked. You will get the hang of it as time and temperatures become more familiar. Most Raw or undercooked fish will have a bounce to it whereas most cooked fish will likely flake.

For the Fennel Puree 

• Fennel, sliced – 3 bulbs

• Onion, sliced – 2 onions

• Garlic clove –

• 6 cloves

• Butter, to prepare brown butter – ¼ cup to ½ cup

Method:

1. Steam fennel, onion, garlic in a steamer until very tender. You can use a perforated pan or even a pasta pot with a strainer lid.

2. Blend while still warm using Vitamix.

3. Prepare brown butter by melting the butter in a saucepan over medium low heat until the butter begins to turn amber and smell like hazelnuts.

4. Drizzle in brown butter until the puree is smooth but not broken.

For the Roasted Rainbow Carrots

• Rainbow carrots – 20 carrots

• Avocado oil – 4 tablespoons

• Salt – ½ tsp

Method:

1. Wash the carrots very well with a green sponge but do not peel.

2. Toss with avocado oil to coat and season with salt.

3. Broil on high until all sides have color, and carrots are soft and wrinkled with toasted skin.

For the Dukkha 

• Hazelnuts – 250 grams

• Pumpkin Seeds – 250 grams

• Ground Cumin – 20 grams

• Ground Coriander – 7 grams

• Black Magic Spice – 50 grams

• Zaatar Spice – 20 grams

• Sugar (Regular) – 60 grams

• Salt – 20 grams

Method:

1. Toast the nuts and allow them to cool.

2. Combine everything together and coarsely chop, or pulse in a food processor.

For the Garnish and Plate up

• Pomegranate seeds – as needed

• Fennel fronds – as needed

Spoon puree on the side of the plate and place a piece of fish and 5-6 carrots on top of it. Then sprinkle the dukkha on top and garnish with fennel fronds.