Fish & Seafood
Soy & Wasabi-Glazed Copper River King Salmon
with Caramelized Leeks & Crispy Nori
Salmon and Marinade
½ cup plus 1 Tbs soy sauce
¼ cup honey
1 Tbs brown sugar
2 ½ tsp wasabi powder
4- six oz portions Copper River King Salmon
2 Tbsp olive oil
Caramelized leeks, recipe follows
Juice of 1 lemon
Fried nori, recipe follows
Preheat the oven to 350°.
Whisk together first 5 ingredients and brush liberally onto the salmon. Marinate for about 15 minutes.
Heat a saute pan over medium-low heat. Add enough vegetable oil to lightly coat the bottom of the pan. Brown the salmon lightly on each side and then place on a baking sheet. Bake the salmon for 6-10 minutes depending on thickness. Remove from the oven. Place on a bed of the caramelized leeks and then squeeze a little fresh lemon onto the fish. Top with the fried nori to serve.
4-5 large leeks
2 tsp vegetable oil
6 Tbsp mirin
¼ cup Chateau Ste. Michelle Riesling
Cut off the root end of the leek and the portion just above the white part into the light-green part. Cut the piece in half lengthwise and rinse between all the layer to remove any dirt. Then cut into ½” thick pieces across the leek to make half rounds, for about 2 cups of cut leeks.
Heat a large saute pan over medium low heat, add the oil and then the leeks. Saute until softened, about 2 minutes and then add the mirin and Riesling. Continue cooking until the liquid is reduced by half.
1 sheet Nori, cut in half lengthwise and julienned
Heat about ½” of vegetable oil in a small saute pan, until the surface begins to shimmer, about 350 degree. Drop the julienned pieces of nori in and cook about 5-10 second and remove to a baking pan lined with paper towels to drain. Salt lightly.