Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Dried hijiki seaweed

  2. 2 teaspoons 10ml Grapeseed oil

  3. 4 Salmon pieces - (2 oz ea) - skin on

  4. Salt - to taste

  5. Freshly-ground white pepper - to taste

  6. 2 tablespoons 30ml Butter

  7. 1/2 cup 118ml Leeks cut into rings

  8. 1 tablespoon 15ml Preserved ginger

  9. 1 tablespoon 15ml Rice vinegar

  10. 3 tablespoons 45ml Mirin

  11. 2/3 cup 157ml Fish stock

  12. 28 Olympia oysters

  13. 1 tablespoon 15ml Shiso

Instructions Jump to Ingredients ↑

  1. Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside.

  2. In a saute pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking hot, saute the salmon for 1 1/2 minutes. Turn and continue cooking for 35 seconds. Remove from the pan.

  3. In the same pan, melt 1 tablespoon of butter, add the leeks, and reduce the heat. Simmer the leeks for 2 minutes. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper.

  4. To assemble, spoon the oysters and leek evenly into a shallow bowl. Place the salmon on top and spoon in the broth.

  5. This recipe yields 4 servings.


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