Editor’s Note: This article has been updated since it was first published. (2026)

Although the Province restaurant is no longer in business, the recipe still is amazing!

Salmon with Miso Glaze

Recipe Type: Entree
Author: Chef de Cuisine Rita French
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 4
PROVINCE’S SLOW COOKED ORGANIC SALMON RECIPE Chef de Cuisine Rita French tells us a little about a slow cooked organic salmon entrée available on the Province menu. “This dish is first cooked with vapor, then given a hard seer and finished with a chili-miso glaze once in the oven. The sugar of the glaze breaks down and caramelizes so that the salmon almost has a crust similar to a crème brûlée, yet is so moist and tender on the inside – it really does melt in your mouth.”
Ingredients

4 each organic salmon filets (we use a 6 ounce portion)

32 ounce baby spinach

1 cup shelled edamame

½ cup spring onions or sweet onions

½ cup chile-miso glaze (see recipe below)

2 tablespoons honey soy (see recipe below)

2 tablespoons chopped chives

Honey Soy Glaze

½ cup honey

1 tablespoon soy sauce

Chile-Miso Glaze Recipe:

¾ cup sake

¾ cup Mirin

2 cups white miso

1 ¼ cup granulated sugar

2 tablespoons ancho chile puree

2 tablespoons roasted garlic

Instructions

In a hot sauté pan, heat olive oil until almost smoking. Season salmon with kosher salt and black pepper. Sear salmon and coat on presentation side with chili-miso glaze. Finish in 500 degree oven until desire doneness is reached (usually 3-5 minutes for medium, rare-medium). In a separate sauté pan, sauté baby spinach edamame, and spring onions in a little olive oil. Season with salt and pepper. Add honey soy and toss gently. Plate as pictured garnishing with chopped chives and chili-miso glaze around the plate.

Enjoy!

 

Feature photo by Michael McNamara