Sake Poached Salmon With Wilted Greens And Shallot Vinaigrette Recipes

SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD

Steps:

• In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes).
• In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper.
• In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
• Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
• Drink Suggestion: Wakatake Daiginjo "Onikoroshi" Sake

SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD WASABI AND LEFTOVERS: SALMON SALAD SANDWICH WITH TARO CHIPS

Steps:

• In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
• Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
• In a bowl, mix together the wasabi aioli, salmon, and celery. Check for seasoning. Build the sandwich with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
• In a food processor, add wasabi paste, garlic, ginger, vinegar, and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator. Plating: Serve sandwich with taro chips.

SAKE-STEAMED SALMON WITH SAKE BUTTER

Steps:

• Bruise lemongrass with back of a knife. Place it, with 2 cups of water, sake, ginger, star anise and orange peel in bottom of a steamer.
• Butter steamer tray and lay salmon in it. Set tray in steamer.
• Bring lemongrass mixture to a boil. Cover and steam salmon 4 to 5 minutes, until just cooked through. Serve with sake butter and lime wedges.
• Melt 1 tablespoon butter in a saucepan over medium heat. Add ginger and shallot. Cover and sweat for 2 to 3 minutes, until golden. Add 1/2 cup sake and bring to a boil. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in butter bits one by one until creamy. Immediately remove from heat. Whisk in remaining sake, lime juice and salt to taste. Keep warm.

POACHED SALMON WITH LEEKS

Steps:

• Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
• Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
• Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
• Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.

SAKE POACHED SALMON WITH WILTED GREENS AND SHALLOT VINAIGRETTE

Steps:

• To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.
• To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil.
• Reduce heat, and add salmon to pan. Cover and simmer 6 minutes.
• Remove salmon and ginger from pan. Discard the ginger.
• Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper.
• Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.