- 1 pound salmon fillet, cut into 4 pieces
- Salt and pepper, to taste
- 1 tablespoon high-heat oil
- 2 tablespoons minced shallots
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon lemon or lime zest
- 3 tablespoons mirin (sweet Japanese rice wine)
- 1/4 cup dry white wine
- 1 tablespoon white or yellow miso paste, to taste
- 3 to 4 tablespoons cold unsalted butter, cut into pats
Pat salmon dry with a paper towel; season with salt and pepper.
Heat oil in a 12-inch sauté pan over medium-high heat until, hot but not smoking. Place salmon in the pan and sear until golden brown on one side, 2 to 3 minutes. Turn salmon over once, and finish cooking. Transfer to a warm plate while preparing the sauce.
In the same sauté pan used to sear the salmon, sauté shallots and ginger for 1 to 2 minutes. Add lemon or lime zest, mirin and white wine. Cook until the liquid is reduced to about 2 tablespoons. Stir in miso paste.
Turn off the heat, but leave the pan over the warm element. Whisk in butter, 1 pat at a time, adding each new piece before the previous piece has completely melted. Occasionally lift the pan from the heat to cool the mixture (the sauce must not get too hot or it will separate).
Pour sauce over warm salmon and serve immediately.