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Miso-glazed salmon, white corn cream & spring vegetables

miso marinated salmon white corn cream & spring vegetables - Mumm Cordon Rouge pairing - main dish

Miso-glazed salmon, white corn cream with yuzu kosho & spring vegetables

  • People
    For 4
  • Cooking Time
    45 minutes
  • Winery pairing
    Mumm Cordon Rouge

INGREDIENTS

  • 4 salmon steaks, 120 g each
  • 1 tablespoon white miso
  • 1 tablespoon mirin
  • 1 teaspoon mild soy sauce
  • 1 teaspoon sesame oil
  • 1 pinch white pepper
  • 300 g white corn
  • 100 ml light vegetable stock
  • 1 tablespoon crème fraîche
  • 1/2 teaspoon yuzu kosho
  • 1 teaspoon butter
  • 200 g assortment of spring vegetables
  • 1 tablespoon neutral oil
  • 1 pinch salt
  • Fresh Asian herbs (shiso, vietanamese coriander)

Recipe

PREPARATION STEPS:

1. Mix miso, mirin, soy sauce, and sesame oil. Brush the salmon steaks with the mixture and marinate for 30 minutes.
2. Cook the corn in the broth for 10 minutes. Blend with cream, butter, and yuzu kosho. Strain to obtain a smooth cream.
3. Cut the summer vegetables into small pieces and sauté them separately over high heat in neutral oil. Season lightly with salt.
4. Sear the salmon steaks over high heat, 2 minutes on the skin side, then 1 minute on the flesh side.
5. Arrange a layer of corn cream in a deep plate, top with the spring vegetables and glazed salmon, and finish with a few fresh herbs.

miso marinated salmon white corn cream & spring vegetables - Mumm Cordon Rouge pairing recipe

Mumm Cordon
Rouge

The richness of the miso salmon and the sweetness of the corn are enhanced by the zest of the summer vegetables.
The brut cuvée Mumm Cordon Rouge supports the whole with its liveliness and floral elegance.

Discover the cuvéeDiscover the cuvée

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