From Executive Chef Andrew Morrison, Habitat Restaurant, Pittsburgh
This delicious recipe was 'stolen with permission' from Executive Chef Andrew Morrison of Habitat Restaurant, which can be found in the sustainably designed and constructed Fairmont Pittsburgh Hotel. Located ‘at the heart of Pittsburgh's business, cultural and retail hub’ the stunning modern structure is a combination of steel and glass that definitely stands out. Rich in history and teeming with art galleries, theaters and restaurants, Pittsburgh is enjoying a renaissance and if you happen to be in the city you have to stop by Habitat!
Chef Morrison expertly blends locally sourced ingredients to create a menu that ranges from internationally inspired to traditionally American in an atmosphere that is vibrant and comfortable. The menu contains locally sourced, organic, or sustainable items wherever possible, and helpfully tags some items as ‘Fairmont Lifestyle Cuisine’ – dishes that are ‘created using fresh and nutritionally balanced ingredients’ that ‘contribute to optimal health and wellness’.
The Miso Glazed Salmon recipe featured here has several components, but the preparation and assembly is actually very easy. It makes for a sophisticated dinner that is simple, delicious and healthful.
About the chef: Andrew Morrison, a native of Cheshire, England, previously served as Executive Sous Chef at the Four Seasons Atlanta and the Four Seasons Miami. He has also consulted, developed and launched several successful ventures, but it was his tenure as Chef/Owner of The Chipper, a fast casual fish and chip shop in Sunnyside, Queens that won him international acclaim. Food critic William Grimes declared The Chipper the “ultimate in down market, no frills fried food.” "From-scratch cooking and creative menu development are my strengths,” says Morrison. “I cook according to the ingredients I find - a deceptively simple approach that bolsters the essence of each ingredient and creates layers of flavor.”
510 Market Street
Pittsburgh, PA 15222
Miso Glazed Salmon with Teriyaki Vegetables and Pickled Shitake Mushroom Salad is served at Habitat for $24.
This recipe makes 2 restaurant servings of fish and 6 - 8 servings of Miso Glaze.
This recipe calls for miso paste which many grocery stores carry in the international foods section.
Miso Glaze Ingredients:
1 cup mayonnaise
½ cup miso paste
Teriyaki Sauce Ingredients:
¼ cup pineapple juice
¼ cup orange juice
¼ cup soy sauce
4 tablespoon cornstarch (mixed with 2 tablespoons water)
Pickled Shitake Mushroom Salad Ingredients:
2 tablespoons white vinegar
2 tablespoons sugar
4 large shitake mushrooms, julienned
1 tablespoon canola oil
2 8oz salmon filets
Half of a medium red pepper, julienned
Half of a medium yellow pepper, julienned
2 whole baby bok choy, cut in half
2 tablespoons scallions, julienned
2 tablespoons sesame seeds
Steal This Recipe® Step by Step Instructions:
Combine mayonnaise and miso paste. Set aside.
Combine pineapple juice, orange juice and soy sauce in a saucepan and bring to a boil.
Once boiling, slowly add cornstarch and water mixture until sauce is slightly thickened. Set aside.
In another saucepan, combine white vinegar and sugar. Bring mixture to boil. While mixture is boiling, julienne mushrooms into bowl.
Pour hot liquid mixture over mushrooms and set aside to cool.
Next, heat canola oil in a pan and sear salmon until golden brown.
Transfer fish to cookie sheet and coat with miso glaze.
Place under broiler for six minutes (or until miso glaze has caramelized).
In same pan, sauté the peppers and bok choy until tender.
Once tender, add the teriyaki sauce to the vegetables and mix until coated.
Toss vegetable mixture with scallions and sesame seeds.
To finish the dish, place the peppers and bok choy on plate and top with the salmon. Top salmon with the mushroom salad and serve.
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