Tag: wasabi butter

Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter

Grilled Corn, Soy Mirin Glaze, Wasabi Goat Butter

Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter

Pure white. Very subtle yet intriguing chèvre flavors. Goat butter is produced by churning the fresh, pasteurized goat cream. The composition of goat butter has a lower melting point than cow’s butter, so it is softer than cow’s butter at room temperature. Combined with the clean flavor and subtle heat of wasabi powder, this goat butter is simply sublime paired with grilled corn.

Mirin, soy sauce, and olive oil are combined to make a stellar glaze for grilled corn. Fresh corn is shucked and placed on the hot grill, then liberally brushed with the glaze as the corn is rotated and roasted.

Mirin is a cooking wine brewed from glutinous rice, its complex sweet flavors complement the salty soy sauce. It also adds a glossy sheen to the grilled corn. Be sure to buy high quality mirin, as some brands on the market are made with corn syrup (read the label). Look for mirin made with water, rice, koji (aspergillus oryzae), and sea salt. Or, if possible buy artisanal mirin rather than the commercially produced variety.

With Japanese flavors, wasabi goat butter and soy-mirin glaze take summer’s simple grilled corn on the cob to new umami heights.

Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter Recipe

Grilled Corn, Soy Mirin Glaze, Wasabi Goat Butter

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Toasted Seaweed Crusted Salmon, Lemon Tamari

King Salmon, Crusted with Toasted Seaweed
Lemon Mirin Tamari Sauce, Wasabi Butter


Whisk together lemon juice, mirin, low-sodium Tamari and olive oil for the sauce.


Fresh Wild King Salmon from British Columbian waters is crusted with a mixture of ground toasted seaweed, sesame seeds, red pepper flakes, sea salt and fresh ground pepper.

The salmon is sautéed in olive oil over medium high heat for about 3 to 4 minutes per side.

Place the salmon over the sauce and top with wasabi butter.

Does this sound familiar? In April we prepared a beef filet in a similar style, which was awesome. And it is equally good with salmon.

I recently received an email from Emily at Marx Foods. They’re hosting a salmon recipe contest: WIN A SUMMER OF WILD SALMON. The creator of the winning recipe will receive 15 lbs. of wild salmon – three 5 lb. shipments, once in July, August and September. Each shipment will contain a different type of wild salmon, varying by species and river origin. Doesn’t that sound like fun! Salmon should be the star of the dish, but the recipe can incorporate any variety of salmon-fresh, frozen, smoked, canned, pickled, etc. The contest deadline is June 20. There are about 100 recipes already submitted and posted on their website, and many of them sound terrific.

Filet Mignon, Nori Crust, Wasabi Butter

Nori Crusted Filet Mignon over a Lemon Mirin Soy Sauce
Topped with Wasabi Butter
 

As a nibble…on grilled ciabatta bread.

8 oz. Filet Mignon

Nori (roasted seaweed) is ground with white sesame seeds, red chile flakes, and black pepper in a food processor.

Two 8 oz. filets are seasoned, then dredged in the nori mixture and seared in olive oil for about 4 minutes per side. The meat is finished in a 400 degree oven.

Olive oil, mirin, tamari, and fresh lemon juice are whisked together for a sauce. Fresh lemon juice and steak – this is an amazing pairing.

For a large group, a 2 1/2 pound filet is cut in half.

A remote thermometer is helpful, we removed the meat from the oven at 128, and then let rest for 10 minutes.

I have made this Japanese Style Steak three times now. I cannot rave enough about the combination of flavors which are extraordinary. This fabulous recipe was inspired by a dish in Food & Wine Magazine.