Crispy Honey-Miso Salmon

There are certain pairings in the food world that are a natural fit; salt & pepper, tomato & basil, peanut butter & jelly, and the macdaddy of them all honey & miso.

Method
Take sushi rice and rinse in cold water 3 times until the starch has washed away and water is clear. Place into rice cooker and cover with water while placing hand flat on the rice just until water is covering knuckles. Cook and reserve.

Take Honey-Miso dressing and coat salmon and marinate for at least 1 hour. Cut squash in half and roast in oven until tender, then scrap out squash and cool. After squash is cooked, shred the squash with a fork to separate the squash into strands.  Then toss lightly with rice flour and form into little baskets and then fry at 350 degrees for 1 minute or just until crispy, then season with salt and pepper. Heat sauté pan and sear salmon until medium rare allow to rest.

In a small sauce pot heat ponzu, honey and emulsify with butter until incorporated. Heat another sauté pan with oil and add minced garlic and cook for 1 minute then add spinach and cook seasoning with salt and pepper and a squeeze of lemon, dry on paper towel removing excess liquid.

For plating place spinach on the bottom and then place rice in the middle.  Place salmon on top and drizzle sauce around and garnish with squash.

Recipe by: Chef David Blonsky of the bar/grill Bull & Bear