"Recipes from the Chef's Kitchen"

Show 581

2309 Wisconsin Ave. NW
Washington, D.C. 20007

   Koji Terano - Chef

(Serves 4)

1)   14 oz. Salmon Filet
2)   1 chopped Onion
3)   8 tbs. Soy Sauce
4)   4 tbs. Rice Vinegar
5)   2 tbs. Ikura (Salmon Roe)
6)   ½ cup chopped Chive (for garnish)
7)   SoyBean Oil
       enough to cover your Salmon while cooking...as well as 1/2 cup for
       the Chive Oil and a touch for the onion saute.  The smaller the pan
       the better
8)   Dill (garnish only)
9)   1 Japanese Cucumber
       (Pack in Salt for 10 minutes, wash  & slice ¾” thick)
10) Sea Salt

1)   It’s best to use the back/top filet from the Salmon as it is a thicker
2)   Ideally, the trimmed 14 oz filet should be approximately 3” wide by 8”
       long and 2” thick.
3)   Sprinkle Salmon with Sea Salt & let sit for 30 minutes.
4)   Slice Salmon vertically & horizontally through center.
5)   Cut each 4 piece section into 6 equal pieces.
6)   Slice each section as if slicing a loaf of bread.
7)   Fill pan with oil and place sliced fish in oil (make sure fish is covered
       in oil).
8)   Cook in preheated 125 deg. oven uncovered for approximately 30 minutes.
       Fish is done cooking when a piece breaks apart as you begin to bite it.
10) For the onion saute...saute chopped onion in Soy Oil until onions are
       caramelized (Do not burn).  The preferred consistency is similar to jam.
11) Cool down & blend with soy & vinegar till a smooth puree. Refrigerate.

To Plate:
1)   Arrange 3 pieces of Salmon on a plate. (Arrange in circle without pieces
2)   Top with a dollop of soy-onion sauce.
3)   Stack offset with 3 more pieces of Salmon.  (The “stack” should have
       8 points).
4)   Top each stack with a dollop of sauce.
5)   In between each stack of Salmon place a Cucumber slice topped with
       1 tsp. Ikura.
6)   Put a sprig of Dill in the center of the plate.

Good Eating!!!