Grilled Salmon And Chilled Somen With Yuzu Sauce Recipes

TAKASHI'S DASHI

Steps:

• Place kombu and 9 cups water in a large pot; let soak at room temperature for at least 20 minutes and up to overnight.
• Place pot over high heat and bring to a boil. Remove kombu and discard. Reduce heat to a simmer and gently stir in katsuobushi. Let simmer for 10 minutes. Strain through a fine mesh sieve into a 2-quart container.

GRILLED SALMON AND CHILLED SOMEN WITH YUZU SAUCE

Steps:

• Heat a grill or grill pan over high heat. Season salmon with salt and pepper; place salmon on grill and cook, turning once, until medium-rare, 2 to 3 minutes per side.
• Fill a pot with water and bring to a boil over high heat. Add noodles and cook according to package instructions. Drain and rinse noodles under cold running water. Drain well and divide evenly between 4 bowls.
• Top each bowl of noodles with tomatoes, daikon, and cucumber. Place a salmon fillet in each bowl and drizzle with sauce. Garnish with mitsuba and serve.

GRILLED SALMON AND CHILLED SOMEN WITH YUZU SAUCE

Steps:

• Heat a grill or grill pan over high heat. Season the salmon fillets with the salt and pepper, then grill the salmon until medium-rare, 2 to 3 minutes per side.
• Place a pot of water over high heat and bring to a boil. Add the somen noodles and cook, following package instructions. Rinse the noodles well under cold running water, drain, and divide among 4 bowls.
• Top each bowl with one-fourth of the tomatoes, daikon, and cucumber. Place a salmon fillet in each bowl and drizzle 1/4 cup yuzu sauce over it. Garnish with the mitsuba.

COLD SOMEN BROTH

Steps:

• Combine ingredients in a small saucepan and bring to a boil over high heat. Remove from heat. Transfer to refrigerator until chilled.

YUZU-GLAZED SALMON

Steps:

• Preheat oven to 425 degrees. Cut a square of parchment about three times larger than salmon fillet.
• In a small bowl, whisk together yuzu juice, miso, soy sauce, and maple syrup.
• Lay parchment on a sheet pan. Arrange bok choy on right half of parchment, leaving a 2-inch border uncovered on all sides. Place salmon on top of bok choy, drizzle with yuzu mixture, then sprinkle with sesame seeds.
• Take left side of parchment and fold it over salmon. Pleat edges together to form a parcel, sealing fish tightly in packet. Check to make sure there are no gaps along edges.
• Place in oven and bake 25 minutes. Salmon should be cooked through and just tender at center.
• Remove from oven and let rest a few minutes. Cut packet open, divide salmon and bok choy among plates, and drizzle with some cooking juices.