Sake-Infused Miso-Glazed Salmon with Wasabi Mashed Potatoes

Ingredients

• 4 fillets salmon skin on
• 1/4 cup sake
• 3 tablespoons white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 pounds Yukon gold potatoes peeled and quartered
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon wasabi paste
• 2 tablespoons olive oil
• 1 teaspoon sesame seeds toasted
• 4 sprigs scallions thinly sliced

Instructions

1. 1 In a small bowl, whisk together sake, miso paste, soy sauce, and mirin until smooth to create the glaze.
2. 2 Place the salmon fillets in a shallow dish and pour the glaze over them. Let marinate for at least 15 minutes.
3. 3 Meanwhile, place the potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.
4. 4 Drain the potatoes and return them to the pot. Add heavy cream, butter, and wasabi paste. Mash until smooth and season with salt to taste.
5. 5 Preheat a nonstick skillet over medium-high heat and add olive oil. Remove salmon from marinade and sear, skin-side down, for 4-5 minutes.
6. 6 Flip the salmon and cook for an additional 3-4 minutes, or until cooked through and glazed.
7. 7 Serve the salmon fillets over a bed of wasabi mashed potatoes. Garnish with toasted sesame seeds and sliced scallions.