Skip the plane ticket. We’re taking a trip to Japan with this Garlic Miso Butter Salmon brought to us by Masayuki Komatsu, executive sushi chef at Hiyakawa. Incorporating the rich, traditional flavors of Japanese cuisine, this slow-cooked salmon dish is an absolute delight.
Meet Chef Masa
Born and raised in Osaka, chef Masayuki Komatsu knew from a young age that cooking was the path he wanted to take through life. Masa stayed in his hometown of Osaka — which is often described as the food capital of Japan — through his late 20s as a way to thoroughly expand his knowledge and master the rich culinary techniques of his roots.
Similar to the early sushi pioneers before him, Masa landed in the U.S. with one purpose: to bring the art of traditional sushi. From Boston to New York City, Masa spent years inside highly acclaimed American kitchens before ultimately deciding to return to his home of Japan.
Masa’s pivotal year came in 2013, when the legendary French chef, Joël Robuchon, appointed him to be a sushi chef at his first Japanese restaurant in Monaco. Soon after, “Iron Chef” Masaharu Morimoto brought Masa back to the U.S. and appointed him as executive sushi chef at his namesake restaurant in South Beach. Later, he became the spearhead at Blue Ribbon for five years and trained numerous future sushi chefs.
As of 2020, Chef Masa joined the team at Hiyakawa as executive sushi chef. Today, his food truly reflects his personality: incorporating sincerity and delicacy. Chef Masa transports his diners to Japan through the careful craft and particular flavors of his food.
But Why This Recipe?
This salmon recipe showcases Chef Masa’s values and attention to flavor. The particular ingredients and foil prep highlight the quality and innovation Masa strives for in his dishes. And now you can experience it from your own home!
Lightly salt the salmon on both the meat and skin sides. Put in the refrigerator for 15 minutes to dehydrate the salmon. Then take it out and dry with a paper towel.
In a small bowl, whisk together the white miso, butter, and garlic. Let it sit at room temperature. Slice the yellow onion finely.
Preheat oven to 375 degrees. Line a baking sheet with foil and spread sesame oil and sliced yellow onion evenly in the middle of the foil.
Rub the dried salmon with garlic miso butter and then lay it down on the bed of onion and sesame oil.
Scatter the shimeji mushroom, green asparagus, and sake on top of the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into the oven and bake for about 15-20 minutes.
Remove from the oven and serve immediately with a lemon wedge. Enjoy!