Chef Mark’s Fresh Miso Salmon Recipe
Ingredients (Serves 4):
- 4 Tbsp mirin
- 4 Tbsp sake
- 1/4 cup white sugar
- 1/2 cup white miso paste
For the pickled cucumber salad
- 1 cucumber, peeled in strips seeds removed
- 1 large red chili pepper, seeds removed, finely sliced
- 9 trompette mushrooms cut into thin strips
- 6 Tbsp rice wine vinegar
- 4 Tbsp sugar
- 1 1/2 Tbsp pickled ginger, roughly chopped
Serve over rice.
Garnish with sesame seeds (optional).
- For the salmon, combine mirin, sake, and sugar in small pan.
- Bring to boil until sugar dissolves.
- Add miso paste and bring to boil again. Simmer for three minutes.
- Pass the miso mixture through a fine sieve and set aside to cool.
- Once cooled, cover the salmon filets in miso marinade (reserving some to coat salmon before cooking), lay on a tray and marinate for six hours.
- Once the salmon has marinated preheat oven to highest setting.
- To cook the salmon, heat a dry pan to very high heat.
- Sear the salmon filets very briefly in pan and then lay on a lined baking sheet.
- Rub the tops of salmon filets with reserved miso marinade and finish cooking salmon in oven for about five minutes until salmon is still slightly pink on inside.
- To make cucumber salad, place cucumbers, red chile, and mushrooms in a bowl. Set aside.
- Bring sugar and vinegar to a boil in a small pan. Then pour over cucumber mixture. Allow to cool and stand for at least an hour. Then add pickled ginger.
- Drain the pickling liquid when ready to serve.
- Serve salad alongside salmon. Mark suggests serving over rice.
Chef Mark Shares His Story
With a strong work ethic and passion for food, Executive Chef of The Manor at York Town, Mark Kissinger, enjoys the endless possibilities that his culinary journey continues to offer. Entering the food industry at a very young age, Mark began his culinary journey as a dishwasher at a local country club. “I was about 15 years old and it became my summer job,” Mark recalls.
Working at the country club, Mark learned his way around the kitchen. “I caught on very quickly. I went from dishwashing to working in the pantry and then to working the line as a cook.” With over 30 years of professional experience in fine dining, Mark has grown his culinary career tremendously.
“I’ve been in fine dining all my life. I’ve worked in numerous fine dining restaurants and I’ve been a culinary instructor at La Cordon Bleu as well as the Arizona Culinary Institute.”
Mark says that throughout his many years of experience, the most enjoyable part of his career has been the endless opportunities to learn and grow his culinary skills. “There’s always something new to learn with food. I’m very much interested in food history and food culture. When I was a culinary instructor I really got to enjoy that aspect of it.”
Classically trained by French and Italian chefs, Mark’s interest in a variety of cultures and ingredients continues to thrive. “Just when you think you’ve learned everything, there’s another food and culture to learn. It never gets old and that’s exciting.”
Chef Mark Brings his Fine-Dining Experience to The Manor at York Town
Throughout years of learning and experimenting with new recipes, Mark’s career in the retirement industry began at a local community back in 2010. Looking for more opportunities to grow, Mark came across The Manor at York Town. Beginning his role as Executive Chef in 2015, Mark has greatly enjoyed the relationships he’s developed with residents and ensuring they receive an outstanding dining experience every single day.
I really enjoy my work here at The Manor. The community is small and personable. We all work together. The dining staff does everything they can to give residents the highest quality of food and service. Residents here know they’re getting restaurant-quality cuisine, and that is very important to them.
Discover The Manor’s fine-dining experience! Hear from residents about the community’s outstanding menus and fresh, local ingredients.
Within a close-knit community, the staff at The Manor learn each resident’s unique interests and create a fulfilling retirement that suits their individual lifestyles. For Mark, that means creating innovative menus that source fresh, local ingredients and fill residents with excitement to try his latest recipes.
“At The Manor, I can constantly try new things and experiment with menus. The food here never gets boring. We have new menus each month and we have four specialty menu items that change every single night. Residents really get a good variety here,” he affirms.
The dining staff make sure to accommodate any special requests from residents including adjustments for any health concerns or allergies as well as their likes and dislikes. “If residents don’t like something, or can’t eat something, I’ll make adjustments and use another high-quality ingredient that still tastes great.”
Fresh and Local: Innovating Menus with High-Quality Ingredients
Mark certainly understands the meaning of high-quality. “I spend a lot of time trying to find the best ingredients. We serve fresh and local food here. So, my meats are butchered in Hershey, Pennsylvania. Our chicken is also local and free-range, and our seafood is sustainable from Nova Scotia.”
Residents commend dining staff’s efforts to source local ingredients and they’re always willing to give Mark feedback. “I’ve really gotten to know the residents here. I see them in the hallways and they always stop to talk to me. They’re very appreciative of the food we serve because they know they’re getting high-quality. The food here makes them happy. I know what they like and don’t like, and always consider their comments.”
Through COVID-19 Mark says the dining department didn’t miss a beat. “We kept our menus exactly the same and delivered meals to residents’ rooms in to-go containers. We really did everything we could to ensure that residents were still getting that restaurant-quality experience with their delivered meals.”
Mark and the dining team are thrilled to have The Manor’s dining room open once again. As they continue to go above and beyond with proper precautions and safeguards to ensure the health and wellness of residents and staff, they continue to give residents the highest level of service.
At The Manor, we give 110% every single day to ensure that residents receive the best quality of food and service. They deserve nothing less.
As Chef Mark plans his menus for fall he looks forward to surprising residents with seasonal ingredients and new dishes. Although his menu items have not yet been revealed, at The Manor, residents can always count on an outstanding dining experience.