½ cup miso paste
½ cup low sodium soy sauce
¼ cup brown sugar
1 tbsp. hot water
1 tsp. sesame oil
1 tsp. minced garlic
½ lb. fingerling potatoes
4-oz. small Shiitake mushrooms, fresh or reconstituted, stems removed
4-oz. cremini mushrooms, sliced
1 medium shallot, sliced
4 tbsp. unsalted butter
1 tsp. fresh thyme leaves
Salt and pepper
4 4-6oz. Sterling fillets
1 red beet, peeled and thinly sliced
Deep fried asparagus spears
¼ cup chopped scallions, green parts only
In a small saucepan, cover potatoes with water. Add a large pinch of salt and bring to a boil. Simmer potatoes over moderately high heat until just tender when pierced with a knife, about 8 minutes. Drain and let cool. Slice potatoes crosswise into 1/8-inch thick slices.
In a large skillet, melt 1 tablespoon of butter. Add mushrooms and season with salt. Cover and cook over moderate heat, stirring occasionally, until browned and tender, about 4 minutes. Remove from heat and set aside. In another skillet over moderate heat, add remaining 2 tablespoons of butter. Add shallot and thyme and cook until softened, about 4 minutes. Add potatoes to skillet, season with salt and turn to coat with the butter. Cook until potatoes are golden brown, about 2 minutes per side. Gently fold in the mushrooms and any remaining cooking liquid. Divide hash into serving dishes.
To make glaze, whisk together miso paste, soy sauce, sugar, water, sesame oil, and garlic. Place oven rack in top third of oven, preheat oven to broil. Arrange salmon on a non-stick baking surface. Spoon miso mixture evenly over fish. Broil 10 minutes or until fish flakes easily and is golden brown, basting a few times with miso mixture. Remove from oven. Arrange one salmon fillet on each serving dish of hash.
Garnish salmon with beet slices, asparagus, chopped scallions. Sprinkle with a few drops of sesame oil.