Modes

Ingredients

• 2 lbs fresh salmon, preferably center-cut, bones and skin removed
• 1/4 cup sake or dry white wine
• 1/4 cup mirin (Japanese sweetened sake)
• 1/2 cup white miso paste
• 1/2 cup white miso paste
• Kosher salt, to taste
• finely chopped scallions
• 2 English cucumbers, peeled and seeded
• 1 cup rice wine vinegar
• 1 cup dashi
• 4 Tablespoons dark soy sauce
• 2 Tablespoons sugar
• toasted sesame seeds
• fine julienne of nori

Instructions

Prepare the Marinade

Combine the sake and mirin in a small saucepan and place over high heat. Boil for 20 seconds, then reduce the heat to low.

Add Miso and Sugar

Add the miso and stir until it dissolves and reaches a uniform consistency. Then add the sugar and continue cooking until the sugar is completely dissolved. Remove from the heat and add to bowl to cool in Sub-Zero for 30 minutes.

Marinate the Fish

Place the salmon in an ovenproof container and add the cooled miso marinade. Turn the fish several times to coat it completely, then cover and refrigerate. Allow the fish to marinate for at least 30 minutes in Sub-Zero.

Roast the Salmon

Preheat a Wolf M or E-series oven to 375°F in Convection mode with a rack in position #3. Place the ovenproof dish with the fish into the oven and roast for 12–15 minutes, or until the miso begins to brown lightly.

Prepare the Cucumbers

While the fish is cooking, finely slice the cucumbers and spread them out on a cutting board. Sprinkle with 1 Tablespoon of Kosher salt and knead to combine. The cucumbers will release a fair amount of water. Transfer them—without rinsing—to a medium-sized bowl.

Make the Dressing

In a saucepan, combine the dashi, rice vinegar, soy sauce, and sugar. Bring just to a simmer, then cool the mixture over an ice bath.

Dress the Cucumbers

Pour half the dressing over the cucumbers and gently squeeze them with your hands. Discard the excess liquid, then pour the reserved dressing over the cucumbers, toss gently, and hold at room temperature.

Serve

Place the cooked salmon on simply steamed rice. Garnish with toasted sesame seeds and fine julienne of nori. Serve the cucumbers on the side.