We don't have a Cheesecake Factory .....so 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.