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This is one of the recipes we had in mind when we designed our Bravado Spice Aka Miso Ghost Reaper Hot Sauce. That sauce is, admittedly, something of a niche sauce, but it fills that niche incredibly well. When we introduced it, there was no super hot sauce that really leaned into the funky, fermented flavor of miso plus sesame oil and togarashi. Aka Miso Ghost Reaper exploded onto the hot sauce scene boosted by an appearance on Season 10 of First We Feast's Hot Ones. If you're tired of baked & pan seared salmon, this recipe can be an excellent option to add to your rotation, and where Aka Miso Ghost Reaper really gets to shine.
A note on the cut of the salmon: you can use regular cross-section slices, but the recipe works particularly well with evenly sized wing shaped slices like the ones we used as it offers a high surface area to size ratio for even cooking. This recipe uses two main cooking techniques: searing and braising. The first part is pretty straightforward; you sear the salmon pieces over high heat until they slightly brown, and then immediately introduce the braising liquid so they stay juicy and tender.
This recipe uses mirin. If you're unfamiliar with the ingredient, mirin is a sweet rice wine often used in Japanese cooking. If you can't easily find it at your local grocery store, you can sweeten some rice vinegar at a 1:6 ratio of sugar to rice vinegar, or a 1:3 ratio of sugar to sake, or even use sweet sherry or marsala wine in a pinch. It won't quite have the fermented umami flavor of real mirin, but it's certainly passable and the dish will still be delicious.
After the salmon has cooked to the desired tenderness it is important to reduce the rest of the braising liquid to a thickened, syrupy consistency. This will serve as a glaze to pour over the fish and rice. The dish will still be delicious if you don't but it will be even better if you do. Also, you can be relatively sparing with the Bravado Spice Aka Miso Ghost Reaper hot sauce as a little goes a long way, but we think you'll find that it substantially compliments and enhances the dish. Enjoy!
1 Tbsp - Vegetable oil
1 lb - Salmon, raw
2/3 c - Soy sauce
2/3 c - Mirin (you can substitute 2/3 cups rice wine or white wine vinegar with 1 1/2 Tbsp sugar)
2/3 c - Water
2 - Cloves garlic, chopped
2 tsp - Ginger, minced or paste
4-6 - Scallions, trimmed to 4-5 in. pieces
2 Tbsp - Honey or sugar
Cut the salmon into roughly 1/8 lb pieces.
Heat the oil in a large pan to medium heat.
Place the salmon pieces skin side down and cook for about 3 minutes or until the skin has lightly crisped. Flip and cook for another minute. The salmon should not yet be cooked all the way through.
Add the soy sauce, Mirin, water, garlic, ginger, scallions, honey, and Bravado Spice Aka Miso Ghost-Reaper Hot Sauce. Two tablespoons will make a very spicy teriyaki. Adjust as needed.
As the fish cooks through, spoon the sauce over the fish. When the salmon has cooked for another 3-5 minutes, removed the fish from the pan, raise the heat to medium high, and let the sauce reduce and thicken.
Serve the fish over rice and top with the sauce.