Cheesecake Factory-Style Miso Salmon (Copycat)

Ingredients

• Miso glaze:
• 2 tablespoons red miso paste
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon white rice vinegar
• Salmon and peas:
• 2 (4 oz) salmon fillets, skin and bones removed
• 1 cup fresh snow peas
• Olive oil, for the pan
• Sake butter:
• 1 stick (1/2 cup) butter, softened
• 1 shallot, minced
• 1/2 cup dry sake
• Salt and pepper
• Chives, for topping

Steps

1. Mix the miso, brown sugar, soy sauce, and rice vinegar in a small bowl. If it's too thick, add 1–2 tablespoons warm water.
2. Coat the salmon with the miso glaze, cover, and refrigerate at least 30 minutes.
3. Blanch the snow peas in 2–3 cups of boiling salted water, then cool them in an ice bath.
4. Heat the oven to 355°F. Line a baking tray with foil and brush it with olive oil.
5. Roast the salmon 12–15 minutes, until it flakes but is still a little pink inside.
6. While it roasts, cook the butter and shallot in a small saucepan over medium heat for about 7 minutes, until the shallot is soft. Add the sake and simmer 2–3 minutes until it reduces by about half. Season with salt and pepper.
7. Serve the salmon with the snow peas, spoon the sake butter on top, and finish with chives.