From my Haumea's Kitchen and others

Saturday, December 31, 2011

Miso Glazed Salmon Filet with Sake Butter (Buerre Blanc)

We don't have a Cheesecake Factory Haumea's Kitchen Factory went to work.
So here we have a Miso Glazed Salmon Filet with a Sake Butter ( Buerre Blanc)
and Saffron Rice.

In the back was some Dungeness Crab that I shelled the whole thing.
I took the Crab Butter (da boogie) added 2 T butter a pinch of thyme, chive and a small dab of jalapeno for a little heat.  I freeze the jalapeno's now, because I don't like spicy hot just like the flavor of the heat.  Add half a lemon and that goes on the crab.

I will re configure the recipe for the miso glaze and procedure I used to make the skin crispy.

Bon Appetit!