We Cook! Mill’s Tavern Miso Glazed Salmon with Saffron Beurre Blanc and Lemon Herb Orzo

by Chef Edward Bolus, Mill’s Tavern, contributing writer

Miso Glazed Salmon with Saffron Beurre Blanc and Lemon Herb Orzo (Serves 4):

This exquisite dish features tender salmon fillets glazed with a savory miso marinade, accompanied by a luxurious saffron beurre blanc and refreshing lemon herb orzo, making it perfect for an upscale family dinner or a gourmet meal at home.

INGREDIENTS:

For the Miso Glazed Salmon:

• 4 salmon fillets (6 oz. each)
• 3 tbsp. white miso paste
• 2 tbsp. soy sauce
• 2 tbsp. mirin (sweet rice wine)
• 1 tbsp. rice vinegar
• 1 tbsp. honey or maple syrup
• 1 tsp. sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
  
  

For the Saffron Beurre Blanc:

• 1/4 cup white wine
• 1/4 cup white wine vinegar
• 1 shallot, finely chopped
• 1/4 tsp. saffron threads
• 1/2 cup heavy cream
• 1 cup unsalted butter, cut into small cubes
• Salt and white pepper to taste
  
  

For the Lemon Herb Orzo:

• 1 1/2 cups orzo pasta (uncooked)
• 3 cups chicken or vegetable broth
• 1 tbsp. olive oil
• Zest and juice of 1 lemon
• 2 tbsp. fresh parsley, chopped
• 2 tbsp. fresh dill, chopped
• Salt and pepper to taste
  
  

INSTRUCTIONS:

1. For the Miso Glazed Salmon:
2. In a bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger. Place the salmon fillets in a shallow dish and pour the marinade over them. Marinate in the fridge for at least 30 minutes, preferably 1 hour.
3. Preheat the oven to 400°F (200°C). Place the marinated salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and caramelized on top. Optionally, broil for the last two minutes for extra caramelization.
   
   
4. For the Saffron Beurre Blanc:
5. In a saucepan, combine white wine, white wine vinegar, shallot, and saffron. Bring to a simmer and reduce the liquid by half.
6. Stir in the heavy cream and continue to simmer until the mixture thickens slightly.
7. Reduce heat to low, then gradually whisk in the butter, a few cubes at a time, until the sauce is smooth and creamy. Season with salt and white pepper to taste.
8. (Optional) For a smoother sauce, strain out the shallots before serving.
   
   
9. For the Lemon Herb Orzo:
10. In a large pot, bring the broth to a boil. Add the orzo and cook until tender, about 8-10 minutes. Drain any excess liquid.
11. Stir in olive oil, lemon zest, lemon juice, parsley, dill, salt, and pepper. Mix well to combine.
    
    
12. Assemble the dish:
13. Place a salmon fillet on each plate, drizzle with saffron beurre blanc, and serve alongside lemon herb orzo for a delightful presentation.

About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.