Sake Butter Food

SAKE-STEAMED SALMON WITH SAKE BUTTER

Sake-Steamed Salmon With Sake Butter image

Provided by Jonathan Reynolds

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 stalk lemongrass, split lengthwise
2 cups sake
10 thin slices fresh ginger, peeled
2 star anise
1 orange peel
6 pieces 6-ounce Copper River, sockeye or other West Coast salmon, skinned
1 lime, cut into 6 wedges, for garnish
1/2 cup butter, cut into large dice, and 1 tablespoon cold unsalted butter
2 tablespoons ginger, peeled and julienned
1 tablespoon shallot, minced
1/2 cup and 1 tablespoon high-quality sake
1 1/2 teaspoons fresh lime juice
Salt to taste

Steps:

Bruise lemongrass with back of a knife. Place it, with 2 cups of water, sake, ginger, star anise and orange peel in bottom of a steamer.
Butter steamer tray and lay salmon in it. Set tray in steamer.
Bring lemongrass mixture to a boil. Cover and steam salmon 4 to 5 minutes, until just cooked through. Serve with sake butter and lime wedges.
Melt 1 tablespoon butter in a saucepan over medium heat. Add ginger and shallot. Cover and sweat for 2 to 3 minutes, until golden. Add 1/2 cup sake and bring to a boil. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in butter bits one by one until creamy. Immediately remove from heat. Whisk in remaining sake, lime juice and salt to taste. Keep warm.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 40 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 702 milligrams, Sugar 0 grams, TransFat 1 gram

SAKE-STEAMED SOCKEYE SALMON WITH SAKE BUTTER

Sake-Steamed Sockeye Salmon with Sake Butter image

This delicious dinner recipe is courtsey of Tom Douglas.

Provided by Martha Stewart

Categories Salmon Recipes

Number Of Ingredients 10

Ingredients

1 stalk lemongrass, split lengthwise and bruised with the back of a knife
2 cups sake
1 1/4-inch piece fresh ginger, sliced crosswise
2 star anise pods
Peel of 1 orange
Nonstick cooking spray
1 1/2 pounds salmon fillet, cut into 4 portions
Sake Butter
Cooked white rice, for serving
Lime wedges, for serving

Steps:

Fill a large saucepan or wok with 2 cups water. Add lemongrass, sake, ginger, star anise, and orange peel. Bring to a boil. Spray the bottom interior of a bamboo steamer with cooking spray and set over saucepan; add salmon fillets. Cover and steam until salmon is just cooked through, 4 to 5 minutes. Serve over white rice with sake butter and lime wedges.

SAKE BUTTER

Sake Butter image

This great recipe, courtesy of Tom Douglas, is a great addition to any salmon dish.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes 2/3 cup

Number Of Ingredients 7

Ingredients

9 tablespoons unsalted butter, chilled and cut into large pieces
2 tablespoons peeled julienned ginger
1 tablespoon minced shallots
1/2 cup plus 1 teaspoon good-quality sake
1 tablespoon heavy cream
1/2 teaspoon fresh lime juice
Coarse salt

Steps:

Heat 1 tablespoon butter in a small saucepan over medium-high heat. Add ginger and shallots and cook, stirring, 2 to 3 minutes. Add 1/2 cup sake and bring to a boil; cook until reduced by 2/3, about 3 minutes. Add heavy cream, bring to a boil; cook until reduced by half, about 2 minutes. Add remaining butter in batches, whisking constantly. Once all the butter has been incorporated and mixture is thick and creamy, remove from heat. Whisk in remaining 1 teaspoon sake and lime juice; season with salt.

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