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Benjamin and Koshiki

Citrus Miso Marinated Broiled Salmon and Ginger Aioli

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Alaskan Salmon with Citrus Miso

This recipe found its way on the menu at Tanpopo out of necessity ( the mother of invention). When we first moved into the Lowertown location the restaurant equipment budget was pretty slim, and about a year and a half later we were able to add a broiler to the kitchen. With a new shiny broiler, we were excited to expand the menu, but what should we do? After experimenting with various recipes for quite some time, this one just worked. In fact, this dish was one of the most popular specials on Friday nights at our restaurants for many years and was on the menu at the Tanpopo restaurant pop-up in April.

In this version, we marinate the fish for 4 hours, you can also marinate overnight, but I would recommend a minimum of 2 hours. For, the citrus miso you can use any citrus fruits of your choosing such limes, lemons, yuzu, etc. Feel free to experiment and let us know the results!

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Citrus Miso Marinated Broiled Salmon and Ginger Aioli

miso marinated salmon
Miso marinated salmon is a classic Japanese preparation but only better with lemon zest and fresh ginger juice resulting the fish in silky and moist texture with sweet-savory flavor.. The exterior should be lightly charred and sizzling, leaving your kitchen smelling so delicious.  
Course Main Course
Cuisine asian, Japanese
Keyword aioli, miso, salmon
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 people
Cost $40.00

Equipment

  • broiler

Ingredients

  • 1.5 pounds Salmon 1/4-1/2 pounds each

Citrus Miso Marinade

  • 1/4 cup white miso
  • 4 tablespoon mirin
  • 1 tablespoon sugar
  • 2 tablespoon sake
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice

Ginger Aioli

  • 6 tablespoon Japanese Mayo
  • 1 tablespoon ginger juice

Garnish

  • chopped chives
  • 4 wedges lemon

Instructions

Citrus Miso Marinade

  • In a small saucepan combine together sake, mirin and sugar.  Bring to a gentle boil to dissolve sugar and cook off alcohol from sake.  
  • Remove the saucepan from the heat then add miso, lemon zest and lemon juice.  Mix well. Cool the marinade completely before using. This can be made up to two days in advance.  

Ginger Aioli

  • In a small bowl, mix together mayonnaise and juice of ginger.  Keep it in a fridge until later. 

Marinate and broil the fish

  • Place the fish in a plastic bag or container, add the citrus-miso marinade.  Coat the fish well with marinade and place it in the fridge for at least 4 hours and up to overnight.  
    marinate miso salmom
  • After 4 hours, remove the fish from the fridge and rinse the marinade off the fish and pat them dry with paper towels.  Just a quick rinse is all you need here.
  • Preheat the broiler.  On a baking sheet, place lightly greased baking sheet or foil and place the fish.  Broil the fish few minutes on each side until fish is opaque and flakes easily.  
  • Plate the fish in an individual serving plate.  Top the fish with ginger aioli, chopped chives and wedge of lemon.  Serve immediately.  

Thank you Sitka Salmon Shares for sponsoring this post!

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Chilled Buckwheat Noodles with Grilled Alaskan Salmon

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Chilled Buckwheat Noodles with Grilled Alaskan Salmon Recipe

Grilled Salmon with Soba Noodles, Eggplant and Tomatoes
This beautiful and healthy dish is a staple on a hot summer day, so light and refreshing yet full of healthy ingredients to keep your body and soul satisfied throughout the day.   Many of the preparations can be done ahead of time making this dish a smart choice for entertaining or an easy to prepare meal for the family.
Course Main Course
Cuisine Japanese
Keyword buckwheat, eggplants, noodles, ponzu sauce, salmon, shiso, tomato
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Author Benjamin and Koshiki
Cost $30

Equipment

  • Grill

Ingredients

  • 250 grams dried buckwheat noodles (soba)
  • 1 pound Alaskan Coho Salmon portioned into 4 slices
  • 1 medium Japanese eggplant
  • 1 medium tomato
  • 2-3 spring green onions or chives
  • 4 leaves shiso optional
  • 2 or more cups oil for frying

Ponzu Sauce

  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1/4 lemon sliced
  • 1/4 cup bonito flakes lightly packed

Instructions

  • Gather up all your ingredients.
    Ingredients for Grilled Salmon with Buckwheat Noodles
  • Make ponzu sauce (follow instructions below).
  • Prep the vegetables by chopping tomato and green onions or chives and keep them in the refrigerator.  Cut eggplants into 1-inch strips then fry them in oil until soft.  
    Frying Eggplant
  • Start the grill!
    Light the Grill
  • Season the salmon with salt and pepper.  When the grill is ready, grill the salmon about 2 minutes on each side.  Remove from grill and set side.
  • Cook the soba, buckwheat noodles, according to the package.  When noodles are done, take them out on a colander then rinse them under chilled running water.  Drain soba noodles well and portion the noodles equally into four pasta dishes.  
  • Arrange salmon, eggplants and tomato on top of the chilled soba noodles.  Garnish the dish with green onions and shiso leaves. Drizzle ponzu sauce before serving.  Serve cold.

Ponzu Sauce

  • Combine soy sauce, vinegar and lemon in a small pot.  Heat the pot gradually until the soy mixture is hot. Take the pot off the heat then add bonito flakes.  Set it aside for 15 minutes then strain the sauce. Chill the ponzu in refrigerator.

Sitka Salmon Shares

I am happy to announce our collaboration with Sitka Salmon for our fish recipes throughout this summer and fall.  Sitka Salmon is an Alaskan fisherman’s collective delivering fresh, wild caught seafood directly to your door. Learn more about how you can enroll in a late summer share for 2019 at sitkasalmonshares.com and use the special code WILD50 for $50 off your first-month share!

 

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Sesame Salad Dressing

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Salad with Sesame Miso Dressing

Probably the most frequently requested recipe from Tanpopo Noodle Shop was the salad dressing. A simple recipe, but when made with freshly toasted, ground sesame seeds, this dressing has a depth of flavor that’s hard to beat. As an extra benefit, it’s also extremely versatile.

Enjoy!

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Sesame Miso Salad Dressing

Enjoy this dressing with plenty of spring and summer greens, or use it make a your soba noodle salad.   
Course Salad
Cuisine Japanese
Keyword Miso, Sesame, Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 cup

Ingredients

  • 1/4 cup Sesame Seeds, Natural Toasted
  • 1/8 cup Granulated Whiet Sugar
  • 1/2 cup Soy Sauce Such as Kikkoman
  • 1/2 cup Rice Vinegar
  • 1/2 cup Cooking Oil Such as Soybean Salad Oil
  • 1/4 cup Sesame Oil Such as Kadoya
  • 1/4 cup White Miso

Instructions

  • Grind toasted sesame seeds using Suribachi (Japanese mortar and pestle).
  • Add sugar to Suribachi and grind them together until fragrant and seeds are borken up.  Scrape all sides and transfer it into a bowl or jar large enough to hold about 5 cups of liquid.  
  • Add soy sauce, vinegar to 2 and mix well.  Gradually add cooking oil and sesame oil and continue mixing.  
  • Add miso to 3 and mix until miso is well combined with other ingredients and smooth.
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