From chef Shigefumi Tachibe, Chaya
Soy-Glazed Salmon on a Cedar Plank
Soy marinade (recipe follows)
6 ounces king salmon fillet, deskinned and deboned
Maitake mushroom tempura (recipe folllows), for serving
2 pieces steamed baby bok choy, for serving
Asian salsa (recipe follows), for serving
- Marinate salmon: Reserve 3 teaspoons of soy marinade; pour the rest over the salmon, coating both sides. Marinate salmon in mixture for at least 8 hours or overnight.
- Cook salmon: Preheat oven to 400ºF. Remove salmon from marinade; set marinade aside. Pat salmon lightly with a paper towel, and place salmon on the cedar wood plank. Transfer wood-planked salmon to oven and bake for 15 minutes (for medium-rare), or until desired doneness.
- Make reduction: Meanwhile, in a medium saucepan, simmer the reserved marinade over medium heat until it has reduced into thickened sauce and coats the back of a spoon.
- To plate: Transfer the salmon to a plate, retaining the cedar plank. Flank the fish with tempura, bok choy, and Asian salsa. Drizzle with soy-ginger reduction.