# Coho Salmon with Blood Orange–Miso Beurre Blanc, Roasted Caraflex Cabbage, Bintje Potatoes & Hedgehog Mushrooms > Tender coho salmon gets a glossy blood orange–miso butter sauce, with fresh citrus to cut through its richness. Roasted Caraflex cabbage turns sweet at the center and crisp at the edges, alongside golden Bintje potatoes and earthy hedgehog mushrooms—a good winter dinner built around excellent fish. - URL: https://www.chezjk.com/recipes/coho-salmon-with-blood-orange-miso-beurre-blanc-roasted-caraflex-cabbage-binntje - Author: Jonathan Katzman - Cooked and photographed: 2023-02-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Coho Salmon with Blood Orange–Miso Beurre Blanc, Roasted Caraflex Cabbage, Bintje Potatoes & Hedgehog Mushrooms](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fffc90a354cd7dc15.jpg) ## Roasted Coho Salmon A short roast keeps lean coho moist without adding a heavy crust that would compete with the citrus butter sauce. ### Ingredients - 4 pieces skin-on coho salmon, about 6 oz each, pin bones removed - 2 tsp olive oil - 1/2 tsp fine sea salt ### Instructions 1. Heat the oven to 425°F. Pat the salmon dry and place skin-side down on a parchment-lined baking sheet. 2. Rub the flesh lightly with olive oil and season with salt about 10 minutes before cooking. 3. Roast for 8–12 minutes, checking early for thin pieces. The flesh should separate under gentle pressure but remain moist at the center. 4. For medium salmon, remove at 125–130°F in the thickest part and rest 3 minutes. For fully cooked fish, cook to 145°F; use this endpoint for higher-risk diners. ### Notes - Coho is relatively lean, so use temperature rather than a fixed cooking time. Different-sized portions may need to come out separately. ## Blood Orange–Miso Beurre Blanc with Fresh Citrus Blood orange supplies sweet-tart fruit, miso adds savory depth, and cold butter rounds both into a spoonable emulsion. Fresh orange pieces keep the finished dish bright. ### Ingredients - 3–4 blood oranges, enough for 1/2 cup juice and about 12–16 segments - 1 small shallot, very finely minced - 1/3 cup dry white wine - 1 tbsp white wine vinegar - 2 tsp gluten-free white miso - 8 tbsp cold unsalted butter, cut into small cubes - 1–2 tbsp water, as needed - to taste fine sea salt ### Instructions 1. Cut the peel and white pith from enough oranges to make 12–16 segments. Cut between the membranes to release the segments, catching the juices. Squeeze the membranes and juice additional oranges to measure 1/2 cup juice. Reserve the segments separately. 2. Combine the shallot, wine, and vinegar in a small saucepan. Simmer until the shallot is soft and only about 1 tablespoon of liquid remains, 5–8 minutes. 3. Add the blood orange juice and simmer until the mixture measures roughly 3 tablespoons, another 4–7 minutes. Keep the shallot in the sauce for texture. 4. Whisk in the miso. Lower the heat to its minimum, then whisk in the cold butter a few cubes at a time, allowing each addition to emulsify before adding more. Lift the pan off the heat whenever necessary; the sauce should steam gently, never simmer. 5. Adjust with a little water if too thick and salt only after tasting. Keep just warm and spoon over the salmon immediately before serving. Add the reserved orange segments fresh. ### Notes - If the oranges are unusually sweet, add a few drops more vinegar at the end. - If the sauce begins to separate, remove it from the heat and whisk in 1 teaspoon cold water. Avoid holding it over direct heat. ## Roasted Caraflex Cabbage Keeping a little core attached holds the pointed cabbage in generous wedges. High heat caramelizes the cut faces while the inner leaves become tender and sweet. ### Ingredients - 1 large head Caraflex cabbage, about 1 1/2–2 lb - 2 tbsp olive oil - 1/2 tsp fine sea salt - 1 tsp white wine vinegar ### Instructions 1. Heat the oven to 425°F. Remove damaged outer leaves and cut the cabbage lengthwise into four wedges, leaving enough core to hold each together. 2. Rub the wedges with olive oil, working some between the outer leaves, and season with salt. Arrange on a sheet pan with a cut face down. 3. Roast for 20 minutes, turn onto the other cut face, and roast for another 10–20 minutes. The thick base should yield to a knife and the edges should be deeply browned. 4. Sprinkle with the vinegar just before serving. ### Notes - If the leaf tips darken before the core softens, cover the wedges loosely with foil for the remaining cooking time. ## Roasted Bintje Potatoes A brief parboil roughens the cut surfaces, giving the potatoes golden edges and fluffy interiors that catch the mushroom juices. ### Ingredients - 1 1/2 lb Bintje potatoes, scrubbed and cut into 1 1/2-inch chunks - 2 tbsp olive oil - 1/2 tsp fine sea salt, plus more for the cooking water - 1/4 tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Put the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 7–9 minutes, until the outsides soften but the centers still offer resistance. 2. Drain thoroughly and let steam-dry for 3 minutes. Shake gently in the pan to roughen the edges without breaking the chunks. 3. Toss with olive oil, salt, and pepper. Spread on a sheet pan with space between the pieces and a cut face down. 4. Roast for 30–40 minutes, turning once, until golden and crisp outside and completely tender within. ### Notes - Yukon Gold potatoes are a practical substitute if Bintje potatoes are unavailable. ## Roasted Hedgehog Mushrooms Roasting the mushrooms separately lets their moisture evaporate rather than soften the potatoes. Butter added at the end gives them a savory gloss. ### Ingredients - 12 oz hedgehog mushrooms - 1 tbsp olive oil - 1/4 tsp fine sea salt - 1 tbsp unsalted butter - to taste freshly ground black pepper ### Instructions 1. Trim dirty stem ends and brush the mushrooms clean. If gritty, rinse briefly and dry thoroughly. Leave small mushrooms whole and halve or tear larger ones. 2. Toss with olive oil and salt. Spread in one uncrowded layer on a sheet pan. 3. Roast at 425°F for 18–25 minutes, stirring once, until their released moisture has evaporated and the edges are browned. They should be fully cooked, not spongy or wet. 4. Toss the hot mushrooms with the butter and black pepper. Fold lightly through the finished potatoes or pile over them at serving. ### Notes - Use a separate pan rather than adding raw mushrooms to the potatoes; this preserves the potatoes' crisp surfaces. ## Overall Timing / Workflow The vegetables tolerate a short rest; the salmon and butter emulsion are best finished last. ### Instructions 1. 0:00 — Heat the oven to 425°F. Start the potatoes in salted water, cut and season the cabbage, and clean the mushrooms. 2. 0:15 — Put the drained, steam-dried potatoes and cabbage into the oven on separate pans. 3. 0:20 — Segment and juice the blood oranges. Make the shallot, wine, vinegar, and juice reduction, then set it aside before adding the miso and butter. 4. 0:30 — Turn the cabbage and potatoes as needed. Add the mushroom pan, rotating pans between racks if browning is uneven. 5. 0:45 — Check the vegetables and remove each as it finishes. Keep loosely covered in a warm spot; leave the potatoes uncovered so they do not steam. Season the salmon. 6. 0:50 — Roast the salmon. While it cooks, gently rewarm the sauce reduction and whisk in the miso and cold butter. 7. 1:00–1:05 — Rest the salmon briefly, finish the mushrooms with butter and the cabbage with vinegar, and plate immediately. ### Notes - Use two oven racks and rotate pans for even browning. If oven space is tight, finish the vegetables first and give the potatoes a brief re-crisp before plating. ## Plating Keeping the sauce mainly on the fish lets the cabbage's browned edges and the potatoes retain their texture. ### Instructions 1. Set one cabbage wedge on each warm plate and arrange the potatoes beside it. 2. Spoon the hedgehog mushrooms over and between the potatoes. 3. Place a salmon portion alongside the vegetables. Spoon the warm blood orange–miso beurre blanc over its flesh, allowing a little to pool beneath it. 4. Arrange three or four fresh blood orange segments over each portion of salmon and serve immediately. ## Leftover Path Gentle handling protects the cooked salmon, while dry oven heat restores some texture to the roasted vegetables. ### Instructions 1. Refrigerate the salmon, vegetables, sauce, and remaining citrus separately within 2 hours. Use the salmon within 2 days and the vegetables within 3–4 days. 2. Re-crisp the potatoes, cabbage, and mushrooms in a 400°F oven for 10–15 minutes. 3. Serve leftover salmon cold or gently warmed, rather than roasting it again at high heat. 4. Rewarm the sauce over a barely warm water bath, whisking in a little water as needed. If it separates and will not emulsify, use a small amount as a melted citrus-miso butter over the vegetables. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.