Grilled Oregon Chinook in Matsutake Ginger Broth

  4.5 – 2 reviews  • Grilling
Level: Advanced
Total: 3 hr
Prep: 1 hr
Cook: 2 hr
Yield: 6 servings

Ingredients

  1. 1/4 cup tamari or shoyu
  2. 2 ounces fresh ginger root, peeled and sliced
  3. 1 tablespoon chili paste
  4. 2 tablespoons lemon zest
  5. 1/2 tablespoon sugar
  6. 6 (6-ounce) portions wild salmon (Chinook)
  7. 1/8 cup vegetable oil
  8. 1 1/2 cups julienned carrots
  9. 1 cup cleaned and diced leeks
  10. 1 cup julienned scallions
  11. Seasoned broth, recipe follows
  12. Sticky rice cakes, recipe follows
  13. 6 ounces matsutake mushrooms, grilled and sliced
  14. 1 tablespoon toasted sesame seeds
  15. 1 large onion, peeled and chopped
  16. 3 sticks celery, chopped
  17. 2 quarts water
  18. 1 piece konbu (dried giant kelp)
  19. 1 cup tamari or shoyu
  20. 4 ounces fresh ginger rootr, sliced
  21. 1 tablespoon chili paste
  22. 1/2 cup rice wine vinegar
  23. 2 tablespoons sugar
  24. 1 ounce katsuo bonito shavings
  25. 5 tablespoons rice wine vinegar
  26. 5 tablespoons sugar
  27. 4 teaspoons sea salt
  28. 3 1/3 cups short-grain rice, washed
  29. 4 cups water
  30. 1 (4 by 4-inch) piece konbu

Instructions

  1. Preheat grill.
  2. Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the salmon portions in a shallow dish. Turn the fish to coat it evenly, cover with plastic wrap and refrigerate for 2 hours.
  3. Remove the salmon from the marinade and blot dry with paper towels. Brush the salmon with the oil on all sides. On a hot grill cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes.
  4. Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes.
  5. To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon. Finally, sprinkle with the toasted sesame seeds.
  6. Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids.
  7. Bring the rice vinegar, sugar and sea salt to a boil in a small sauce pan, remove from the heat and set aside. Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat. When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel.
  8. Turn the cooked rice out onto a tray or large bowl and fan it to cool. Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes. Lightly wrap the cakes and hold in a warm place until serving time.

Reviews

Anthony Hayden
Everything comes together ok. No mention of how to cook ‘my Matsitake’ The pic does not show any grill on the Mrooms. Should show or tell. This is the most important part.
Scott Wolf
We tried just the marinated grilled Salmon, what a flavor explosion. It was easy and great. Next on to the rest of the recipe

 

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