Miso Glazed Salmon

Home > Recipes > Miso Glazed Salmon
Author: Bernadette Eriksen
Gently poached salmon fillets, pureed and finished with a savoury miso glaze, served alongside puréed vegetables or salads. A nutritious, visually appealing meal for poeple on an IDDSI Level 4 pureed diet.
Category: Main Course
Keyword: Level 4 pureed dysphagia diet, pureed protein
Prep Time: 50 minutes
Servings: 10 people
Print Recipe

Ingredients

Salmon

  • 1.2 kg Salmon Fillet, raw, skin removed
  • 2 L Cold Water
  • 125 mL Dry White Wine
  • 2 Dried Bay Leaves
  • ½ teaspoon Black Peppercorns, whole
  • 1 Lemon, medium, thinly sliced
  • 1½ tsp Salt
  • Salt and Pepper, to taste

Shape It Liquid

  • 15 g Shape It Powder or use Shape It Scoop, see notes
  • 300 mL Poaching Liquid, reserved from cooking salmon

Miso Glaze

  • 135 g White Miso Paste
  • 45 mL Sake, optional, minimum quantity
  • 40 g Sugar
  • 2 Garlic Cloves fresh, chopped
  • 3 g Ginger fresh, chopped

Equipment

Ingredients

Salmon

  • 1.2 kg Salmon Fillet, raw, skin removed
  • 2 L Cold Water
  • 125 mL Dry White Wine
  • 2 Dried Bay Leaves
  • ½ teaspoon Black Peppercorns, whole
  • 1 Lemon, medium, thinly sliced
  • 1½ tsp Salt
  • Salt and Pepper, to taste

Shape It Liquid

  • 15 g Shape It Powder or use Shape It Scoop, see notes
  • 300 mL Poaching Liquid, reserved from cooking salmon

Miso Glaze

  • 135 g White Miso Paste
  • 45 mL Sake, optional, minimum quantity
  • 40 g Sugar
  • 2 Garlic Cloves fresh, chopped
  • 3 g Ginger fresh, chopped

Instructions

Cook Salmon

  • Place water, wine, bay leaves, peppercorns, lemon and salt in a pan over medium heat. Bring to a gentle simmer.
  • Reduce heat to low and add salmon. Cook, covered, for 10 minutes or until just cooked through.
  • Remove salmon from poaching liquid and place into a food processor.
  • Strain poaching liquid though a fine sieve and reserve.

Activate Shape It and Puree Salmon

  • Weigh poaching liquid.
  • Whisk poaching liquid and Shape It Powder in a saucepan, bring to the boil over medium heat.
  • Reduce heat and simmer gently for 2 minutes, stirring occasionally.
  • Pour Shape It mixture over the hot salmon and puree until smooth and well combined, scraping down the sides as required.
  • Season to taste with salt and pepper.
  • Lightly spray Shape It Poultry Mould or line a container with cling film.
  • Pour the mixture into the prepared Shape It Mould or container to desired thickness, spreading evenly with a spatula. Cover with Mould Lid or cling film. For best results, use a container and press a cylindrical object (approximately 5cm in diameter) into the puree to create undulations that help it resemble a fillet of salmon. Refrigerate until set.

Miso Glaze

  • In a small saucepan, combine all ingredients and heat to 80°C, stirring regularly to prevent sticking.
  • Remove from heat and strain. Store in a sealed container until ready to use.

Store or Serve

  • Store in the fridge or freezer.
  • To serve: If using a tray, remove and cut into portions. If using Shape It Moulds, simply turn out the portions and prepare to serve.
  • Brush the tops and sides of each pureed salmon portion with the miso glaze.
  • To assemble, arrange a portion of pureed miso-glazed salmon and pureed vegetables on a plate. Alternatively, reheat the salmon and serve with pureed salads.
  • To reheat, refer to the Shape It Reheating Guide.
  • Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.
  • Serve with a small side of miso glaze for added flavour.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
    Continue Shopping

    Australian Owned | Free Shipping On Orders $100+

    Go to the store