Grilled King Salmon

SAVORY

Oct 23

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries

Chef David Yoshimura of Nisei | San Francisco

INGREDIENTS:

Umeboshi-Cherry Sauce:
Yield: 4 servings
50 grams umeboshi
100 grams dashi
25 grams burnt honey
25 grams mirin
25 grams koikuchi soy sauce
4 black cherries, pitted
113 grams butter, cold

Burdock:
Yield: 8 servings
200 grams dashi
100 grams koikuchi
75 grams mirin
50 grams sugar
50 grams black vinegar
1 burdock root, shaved into thin strips

To Assemble and Serve:
1 salmon filet, dry-aged 3 days
All-purpose flour
Sparkling water
Oil for frying
Quartered grilled cherries
Micro shiso
Sakura denbu

METHOD:

For the Umeboshi-Cherry Sauce:
In a small pot over medium heat, mix to combine umeboshi, dashi, honey, mirin, koikuchi, and black cherries. Heat until warm. Transfer to a Vitamix blender. On high speed, blend until smooth. While continuing to blend, add butter and emulsify. Keep warm.

For the Burdock:
In a pot over low heat, mix to combine dashi, koikuchi, mirin, sugar, and vinegar. Add burdock root and braise for 1 hour. Strain the burdock. Evenly split the burdock into 8 portions. Reserve.

To Assemble and Serve:
Prepare and heat a binchotan. Add salmon skin-side down and grill. Remove from heat and set aside. In a small mixing bowl, mix to combine equal parts flour and sparkling water. Dip 1 portion Burdock in the batter to lightly coat. In a small pot, heat enough oil to 350°F. Add Burdock and fry until golden brown. Remove from oil and set aside. On a serving plate, place 1 ounce Umeboshi-Cherry Sauce. Place the grilled salmon directly over the Umeboshi-Cherry Sauce. Top with the Fried Burdock. Garnish with cherries, shiso, and denbu.

Similar Recipes

Salmon 'Semi-Crudo"

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Miso-Cured Salmon

Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel

Salmon Ceviche

Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero

Black Garlic Barbecue Mushrooms

Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow

New Zealand Salmon Mulhwe (Video)

Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO

Salmon Kinilaw (Video)

Shinko Pear, Ginger, Bell Pepper, Onion, Avocado, Thai Chile, Preserved Calamansi Dressing | Chef Francis Ang of Abacá

Everything But The Bagel

Smoked Salmon, Whipped Cream Cheese, Marinated Tomatoes, Capers, Salmon Roe, Everything Bagel Croutons, Everything Tuile Butterflies | Chef Buddha Lo of HUSO