Miso-Maple Glazed Salmon with Mango Balsamic Reduction

July 1st is Alex's birthday, and I still remember him raving about a meal he had at the Chart House in Alexandria last year for my 21st birthday. So, I made a mental note (or Google Keep did, thanks Google) and searched up the recipe. 2 sauces, I remember. Okay, not that big of a deal. 2 sides. Alright. And dessert. Mmhmm. Aaaand an appetizer (thanks Wegmans). The 2 sides were green beans with Wegman's Miso Ginger Vinaigrette, and my popular smoked gouda and bacon cauliflower mash. Because I either have these posted elsewhere (cauliflower recipe can be found here), or are self-explanatory, I will just be posting the main salmon dish and its 2 sauces in this post. There is a separate post for the Rum Cheesecake here. Here is the full menu for the evening:

Appetizer

Wegman's Artichoke Asiago Cheese Dip w/ pork rinds for dipping

Main Course

Wild Caught Miso-Maple Glazed Salmon with Mango Balsamic Reduction and Lemon Shallot Butter

Bacon and Smoked Gouda Cauliflower Mash

Green Beans with Miso-Ginger Vinaigrette

Dessert

Rum Cheesecake w/ Rum Caramel Sauce and Pecans 

(optional vanilla bean Carb Smart ice cream)

Wild Caught Miso-Maple Glazed Salmon with Mango Balsamic Reduction and Lemon Shallot Butter

Mango Balsamic Reduction

Do this first because it needs time to sit and simmer to reduce and thicken.

Ingredients:

• 1 tree-ripened mango, cut into cubes/slices
• 4 Tbsp. balsamic vinegar (I used the white, normal is fine too)
• 4 Tbsp. honey (I used real honey because we were carb cycling. You can use sugar free simple syrup- unflavored, or some stevia/splenda equivalent)

Directions:

1. Puree the mango and add to saucepan.
2. Add vinegar and sweetener.
3. Mix well and cook over medium-low heat until reduced to a thick consistency.  Mix often or it will sputter all over you and the stovetop. 

Salmon and Glaze

Ingredients:

• 4 wild caught Alaskan salmon fillets
• 3 Tbsp. seasoned miso paste
• 3 Tbsp. seasoned rice vinegar (if you don't have seasoned, you can add just a bit of sugar substitute and salt to your vinegar)
• 3 Tbsp. maple syrup (I used the real stuff since we were carb cycling) You can use sugar free syrup flavored with maple flavoring
• 2 tsp. hot chili sauce (Sriracha)
• 2 tsp. oil (any kind that's liquid at room temp and not EVOO)

Directions:

1. Whisk/mix together all sauce ingredients together (miso, vinegar, syrup, sriracha) in a bowl.
2. Brush an cast iron/oven safe skillet with the oil.
3. Place salmon fillets skin side down onto the cold pan. The cold pan makes the salmon skin stick to it so it easily separates later after cooking.
4. Set the oven to 350 F.
5. Over medium heat, cook the salmon just until the skin starts to sizzle.
6. Brush on the glaze and place in the oven to finish cooking. Remove from oven and slide your spatula under the fillets, separating the skin easily from the fish. Drizzle (or pour, I won't judge) the mango balsamic reduction over the fillets and serve.

Lemon Shallot Butter

This is good on just about everything. Place a puddle of it on the place before setting down the salmon and/or add it to the green beans. 

Ingredients:

• 1/4 stick Kerrygold butter
• 1/2 tsp. salt
• 1 shallot
• 1 tsp. organic Santa Cruz lemon juice

Directions:

1. Mince and saute shallot. 
2. Add in butter to hot pan to melt it. 
3. Add salt and lemon juice.
4. Set aside/serve.