Smoky Salmon with Miso-Dressed Vegetables
- TOTAL TIME:
- SERVINGS: 4
Smoking salmon at home may sound like an intimidating project, but chef Michael Cimarusti's amazing method takes just a few minutes and requires no special equipment.
- 1/4 cup white miso
- 1/4 cup chicken stock
- 3 tablespoons mirin
- 2 tablespoons unseasoned rice vinegar
- 3/4 teaspoon finely grated peeled ginger
- 1/4 teaspoon finely grated garlic
- 2 teaspoons soy sauce
- 3 tablespoons canola oil
- Four 6-ounce, skinless center-cut salmon fillets, about 1 inch thick
- Piment d'Espelette (see Note)
- Kosher salt
- 1/4 cup small hardwood chips, such as hickory or applewood
- 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 small onion, thinly sliced
- 1/2 small fennel bulb—halved, cored and thinly sliced
- 4 medium carrots, thinly sliced on the diagonal
- 4 baby turnips or large radishes, thinly sliced
- 2 cups lightly packed baby spinach
- In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat, whisking, until hot, 3 minutes. Whisk in the soy sauce and move off the heat.
- In a large cast-iron skillet, heat 1 tablespoon of the oil. Season the salmon with salt and piment d'Espelette; add to the skillet and cook over high heat, turning once, until lightly browned, 2 minutes total. Transfer to a plate.
- Working in a well-ventilated kitchen, wipe out the skillet and add the hardwood chips. Cook the chips over high heat until they start to smoke, 5 minutes. Place a wire rack over the skillet and set the salmon on it. Tent the salmon with a large sheet of heavy-duty foil and smoke for 5 minutes, until the salmon is medium within. Transfer the salmon to a plate.
- Meanwhile, in another large skillet, heat the remaining 2 tablespoons of oil. Add the shiitake and onion and cook over moderately high heat, tossing, until browned in spots and just starting to soften, 4 minutes. Add the fennel and carrots and cook, tossing, until crisp-tender, 2 minutes. Add the turnips and spinach and cook, tossing, until the spinach is just wilted, 1 minute. Season with salt and sprinkle lightly with piment d'Espelette; add 1 tablespoon of the miso dressing and toss well. Transfer to plates. Flake the salmon, scatter it over the salad and serve, passing the remaining dressing at the table.
Ripe, dry German Rieslings can go with a range of vegetables, like the ones in this dish.