Step 1

For the miso marinade and glaze, combine the miso paste with the brown sugar, rice vinegar and soy sauce in a small mixing bowl. If too thick, add 1-2 tablespoons of warm water.

Step 2

Coat the salmon fillets with the miso mixture and cover them with plastic wrap. Refrigerate for at least 30 minutes.

Step 3

For the snow peas, boil 2-3 cups of salted water and blanch the peas for 8-10 minutes. Cool down in an ice bath.

Step 4

Line a baking tray with aluminum foil brushed with olive oil and preheat the oven to 355ºF.

Step 5

Roast the salmon in the oven for 12-15 minutes or until flaky but still pink inside.

Step 6

For the sake butter, add the butter and shallots to a pot and cook at medium heat for about 7 minutes. Add the dry sake and stir to combine. Season with salt and pepper if needed.

Step 7

Serve the salmon with the snow peas, and top with the sake butter and chives.