White Miso Roasted Salmon Filet Topped with Crab
I love crab, salmon, and Orval beer. This was my inspiration to combine these flavors when I made this recipe for White Miso Roasted Salmon Filet Topped with Crab. Adding some delicious leeks to a Trappist beer sauce, folded with decadent crab meat, all in one dish… Come on. This recipe used my other recipe for Crab with Orval and Leeks.
A tip when cooking with beer and using salmon. When salmon is paired or cooked with a hoppy brew, a tin or metallic off-flavor occurs. Maltier or aged beers where the hop bitterness has fallen out of suspension work better. Using an aged Orval for this topping enhances the earthy funky flavors of Brettanomyces with the salmon’s rich Omega 3 fattiness.
Serves: 2
To learn more about Brasserie d’Orval, check out my photo essay.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2016 | Issue #109
| Servings | Prep Time |
| 2 servings | 10 minute |
| Cook Time |
| 30 minute |
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White Miso Roasted Salmon Filet Topped with Crab that has been mixed with a Orval cream and leek sauce. This delicious recipe highlights the Beer Cuisine and all it's unique flavors.
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- 1/4 cup White Miso Malt Vinegar Mayonnaise, recipe HERE
- 1 tablespoon Orval from Brasserie d’Orval
- 8-10 ounce salmon filet, skin and pin bones removed, cut into two filets
- sea salt to taste
- 1 pound potatoes such as fingerlings or Yukon gold, washed and dried
- 2 tablespoon oil, olive
- 1/2 cup pea shoots,
- 1 recipe Crab with Orval and Leeks, recipe HERE
- Preheat the oven to 400°F | 204°C. Take a sheet tray and line it with aluminum foil. Lightly coat the foil with a few drops of olive oil. Place the two salmon filets onto the foil and lightly season with sea salt. In a small bowl, mix together the White Miso Malt Vinegar Mayonnaise with the Orval. Divide the White Miso Orval Mayonnaise and rub over the filet to coat evenly. Marinate the salmon for 20 minutes.
- Take the potatoes and leave whole if they are small fingerlings, or cut larger potatoes into smaller chunks. Season with salt, pepper and a tablespoon of oil. Distribute in an oven-safe sauté pan and place into the hot oven. Bake the potatoes for 30 minutes, or until fully cooked and golden brown. After 20 minutes, add the salmon to the oven and roast for 10 minutes or until the salmon filets have an internal temperature of 130°F | 54°C.
- While the potatoes and salmon are roasting, place a sauté pan over medium heat. Add the remaining tablespoon of olive oil and sauté the pea shoots for about 2 minutes, or until bright green and wilted. Have the Crab with Orval and Leeks warm and ready to go.
- Add the plates or platters to the oven for the last 2 minutes of the salmon roasting, to pre-heat them. Remove the salmon, potatoes and plates from the oven. Arrange the roasted potatoes around the plate, adding the salmon filet in the center.
- Top the salmon with the Crab with Orval and Leeks Filling and spoon the wilted pea shoots around the filet, serving immediately.
- Beer Pairing: With all of the earthy, funky flavors in the dish, along with the seafood sweetness, a bright Saison | Farmhouse Ale, Tripel work as a compare beer pairing while a sour ale or Orval will pair nicely as a contrasting beer pairing. The yeasty elements of these styles will accentuate the miso and the Brettanomyces attributes.
Other Recipes That Use Crab with Orval and Leeks:
