Salmon fillet with a white miso and maple crust, sesame smashed potatoes, charred leeks and yuzu beurre blanc

Preparation time: 60 min

Preheat your oven at 400 °F

• Mise en place
  • Remove the salmon fillets from the refrigerator about 15 minutes before cooking.
  • Peel the potatoes and cut them into cubes.
  • Halve the leeks lengthwise and wash thoroughly between the layers.
  • Finely chop the shallot and green onions.
  • Cut the cold butter into small cubes.
• White miso and maple crust

  In a bowl, combine the white miso, maple syrup, softened butter, soy sauce, and lime juice.

  Mix until smooth. Add the panko breadcrumbs and sesame seeds.

  Mix gently to maintain a slightly crumbly texture.

• Salmon

  Place the salmon fillets on a parchment-lined baking sheet. Brush lightly with vegetable oil and season with pepper.

  Spread the white miso crust over each fillet and press gently so it adheres.

  Bake for 9 to 12 minutes, depending on the thickness of the fillets. If needed, finish under the broiler for 1 minute to brown the crust.

  The salmon should remain moist and slightly translucent in the center.

• Sesame smashed potatoes

  Place the potato cubes in a saucepan of cold salted water.

  Bring to a boil and cook for 15 to 18 minutes, until tender.

  Drain thoroughly, then return the potatoes to the saucepan for 1 minute to remove excess moisture.

  Add the warm cream, butter, and sesame oil. Mash with a potato masher or fork, keeping the texture slightly rustic.

  Add the sesame seeds and green onions. Season with salt and pepper and keep warm.

• Charred leeks

  Place the leek halves in a baking dish, cut side up.

  Add the vegetable stock and half the butter. Season with salt and pepper, then cover with aluminum foil.

  Bake for 15 to 18 minutes, until the leeks are tender but still hold their shape.

  Drain gently.

  Heat the vegetable oil in a skillet over high heat. Add the leeks, cut side down.

  Sear for 2 to 3 minutes, until deeply browned. Add the remaining butter and soy sauce. Baste until the leeks are glossy and lightly caramelized.

• Yuzu beurre blanc

  Combine the shallot and white wine in a small saucepan.

  Bring to a boil and reduce until about 30 ml of liquid remains.

  Add the yuzu juice and cream. Bring to a gentle simmer.

  Reduce the heat to low and gradually whisk in the cold butter cubes. Do not let the sauce boil.

  Strain the beurre blanc through a fine-mesh sieve, then season with salt and white pepper.

• Plating

  Spoon a generous portion of sesame-smashed potatoes onto each plate.

  Add half a charred leek, then place the roasted salmon fillet on the potatoes.

  Spoon the yuzu beurre blanc around the salmon and finish with sesame seeds, green onion slices, and a few microgreens.