It wasn’t hard to find a copycat recipe of one of my favorite dishes from Cheesecake Factory because it’s a popular dish loved by so many. I found the recipe on a random food blog and it tasted just like the real deal. I probably won’t be going back there now that I can recreate the same thing at home for a fraction of the price. I made a few changes from the original recipe: When a recipe calls for a sauce, I almost always double it because I like my food to be saturated with flavor (especially when you’re eating it with brown rice) and it’s better to have more than not enough. I substituted green onion for chives and regular onions for the shallots because honestly they taste the same to me and nobody’s going to know the difference. I use brown rice instead of white rice, complex carbs > simple carbs. I cut down the ginger by half because I don’t like it and it was too overpowering for me. I left out the last teaspoon of sake because it didn’t need it and I didn’t want the butter to be too sake-y. So the recipe below has been updated with the changes that I’ve made and it usually yields about 6-7 servings of 6 oz fillets each.
- 2 lbs salmon fillets (fresh, skinless, about 1 inch thick)
- cooking spray
- 3-4 tablespoon green onions, chopped (or chives, whatever)
- cooked rice (I usually do 3 cups of brown rice with 4.5 cups of water and it’s the perfect amount for all 6 servings)
- snow peas
- 1/2 cup brown sugar
- 4 tablespoons low sodium soy sauce
- 4 tablespoons hot water
- 4 tablespoons miso (soybean paste)
- 1/2 tablespoons peeled and julienned ginger
- 1 tablespoon minced shallots (Or onion)
- 1 tablespoon unsalted butter
- 1/2 cup plus quality sake (You can buy this at Bevmo or CVS)
- 1 tablespoon heavy cream
- 1/2 cup (1 stick) cold unsalted butter
- 2 pinches of sugar
- Preheat broiler. Make sure the top rack is about 5-6 inches from the broiler.
- Combine the 4 ingredients for the miso glaze and stir with a whisk.
- Arrange the fish in a shallow baking dish (or a sheet pan lined with foil) coated with cooking spray.
- Spoon miso glaze mixture evenly over the fish.
- Broil for 5-7 minutes, turn it over, and baste it again with the miso glaze for another 5-7 minutes. Sometimes I baste it with the miso glaze again a minute or so before I take it out because why not.
- The fish should flake easily when tested with a fork. Take it out of the oven and sprinkle with green onion/chives.
- To make the sake butter, sweat the ginger and onion/shallots with one tablespoon of butter in a small saucepan over medium-high heat for two to three minutes.
- Add 1/2 cup of the sake, bring to a boil, and reduce by two thirds (about three minutes)
- Add the heavy cream, bring to a boil, and reduce by half (about two minutes)
- Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over medium-high heat. The butter will emulsify, creating a thick creamy sauce.
- Once the butter has been incorporated, season to taste with salt and 2 pinches of sugar.
- Saute the snow peas in oil until it’s cooked.
- Scoop rice onto plate, place the salmon on top, arrange snow peas around the salmon, and pour the sake butter all over.