Miso-Sriracha Salmon with Soy-Glazed Mushrooms and Snap Peas
Miso-Sriracha Salmon with Soy-Glazed Mushrooms and Snap Peas
Miso-Sriracha Salmon with Soy-Glazed Mushrooms and Snap Peas
Miso-Sriracha Salmon is an easy weeknight dish that takes only 30 minutes from pan to plate. It gets its deep flavor from simple pantry staples. White or yellow miso and soy sauce supply layers of umami that make salmon taste meatier and help the mushrooms caramelize into a glossy, savory side. A little sriracha warms things up without overpowering the fish, and a hit of rice vinegar or lemon lifts the sauce. Toss in snap peas at the end so they stay crisp and sweet; that fresh crunch keeps the dish balanced and never heavy.
Sweet, sour, bitter, and salty are the other four.
The word “umami” is Japanese, derived from “umai,” meaning delicious, and “mi,” meaning taste. This flavor was identified by Japanese scientist Kikunae Ikeda in the early 20th century, who pinpointed glutamate, an amino acid, as the source of umami. He discovered that glutamate was responsible for the deep, savory flavor found in many foods.
Umami is often described as a rich or meaty taste, providing a flavor foundation that intensifies the palatability of many dishes. It is naturally present in various foods, including meat, fish, vegetables, and dairy products. Some common foods rich in umami components are tomatoes, mushrooms, aged cheeses like Parmesan, kombu, soy sauce, and fermented products such as miso.
In terms of its culinary uses, umami plays a crucial role in balancing flavors and enhancing the overall depth of dishes. It is especially valued in cooking because it can round out the overall perception of a dish without adding overwhelming flavors. Chefs around the world use umami-rich ingredients to add savoriness to their cooking, which can make dishes more satisfying. 
To marinate the salmon: Whisk the miso and brown sugar until smooth. Whisk in the sriracha, then the mirin and the sake. Place the salmon in the marinade, skin side up. Cover and refrigerate 30 minutes and up to 24 hours. Remove to room temperature for 10–15 minutes before cooking.
For the sugar snap peas: Place a pot of lightly salted water* over high heat to bring to a boil. Meanwhile, repare an ice bath by filling a large bowl with ice and water. Blanch the sugar snap peas by adding the peas to boiling water for 90 seconds. Immediate remove and drop into the ice bath. Leave for 2 minutes and then set aside to dry.
For the mushrooms: In a wide saucepan over medium heat, heat the sesame oil. Add the mushrooms and saute until they have softened and released their liquid, about 5 minutes. Add the soy sauce and stir until the liquid has evaporated. Set aside and keep warm.
To finish: Set the oven to broil and rack to the top level. Line a baking sheet with foil. Remove the salmon from the marinade, letting the excess drip off. Broil the fish, rotating every few minutes. The salmon is done when the color changes from translucent to opaque and the top starts to blacken a bit (these are the sugars caramelizing). For well-done salmon, cook to 60°C (140°F). Set aside and keep warm.
In a large saute pan, heat the olive oil and add the sliced garlic. Saute until golden, being careful not to burn. Add the sugar snap peas and cook, stirring, until heated through. Season with salt and pepper.
To plate and serve: Divide the salmon, mushrooms, and snap peas among plates. Finish with scallions and sesame seeds. Serve with lemon or give a light splash of rice vinegar to brighten the flavor.
*You can skip blanching and stir-fry the peas directly in garlic oil for 2–3 minutes.
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