Grilled Oregon Chinook in Matsutake Ginger Broth

Name: Grilled Oregon Chinook in Matsutake Ginger Broth
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 28 grams katsuo bonito shavings; 355 milliliters julienned carrots; 3 sticks celery, chopped; 1 Tbsp chili paste; 57 grams fresh ginger root, peeled and sliced; 113 grams fresh ginger rootr, sliced; 237 milliliters cleaned and diced leeks; 2 Tbsps lemon zest; 170 grams matsutake mushrooms, grilled and sliced; 1 large onion, peeled and chopped; 118 milliliters rice wine vinegar; 5 Tbsps rice wine vinegar; 1 kilograms wild salmon (Chinook); 237 milliliters julienned scallions; 4 teaspoons sea salt; 1 Tbsp toasted sesame seeds; 789 milliliters short-grain rice, washed; 1 Tbsps sugar; 2 Tbsps sugar; 5 Tbsps sugar; 59 milliliters tamari or shoyu; 237 milliliters tamari or shoyu; 30 milliliters vegetable oil; 2 liters water; 946 milliliters water; 1 konbu (dried giant kelp); 4 by 4-inch) piece konbu

Grilled Oregon Chinook in Matsutake Ginger Broth

Grilled Oregon Chinook in Matsutake Ginger Broth might be just the main course you are searching for. This recipe makes 6 servings with 869 calories, 52g of protein, and 17g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up katsuo bonito shavings, salmon, konbu, and a few other things to make it today. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Preheat grill.

Equipment you will use

Grill

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.

Ingredients you will need

Chili Paste

Lemon Zest

Ginger

Salmon

Tamari

Sugar

Fish

Wrap

Equipment you will use

Plastic Wrap

Remove the salmon from the marinade and blot dry with paper towels.

Ingredients you will need

Marinade

Salmon

Equipment you will use

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.

Ingredients you will need

Salmon

Fish

Cooking Oil

Equipment you will use

Grill

Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes.

Ingredients you will need

Green Onions

Carrot

Broth

Leek

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.

Ingredients you will need

Sesame Seeds

Sticky Rice

Vegetable

Mushrooms

Salmon

Broth

Equipment you will use

Bowl

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.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Bring the rice vinegar, sugar and sea salt to a boil in a small sauce pan, remove from the heat and set aside.

Ingredients you will need

Rice Vinegar

Sea Salt

Sauce

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Rice

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cooked Rice

Sticky Rice

Vinegar