Spagos Japanese Barbecue Salmon Salad Recipes

SUNNY'S BBQ SALMON AND EASY SALAD

Steps:

• For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt.
• For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, chile flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour.
• Preheat the oven or a grill to 300 degrees F.
• Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size.
• For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again.
• Remove the salmon from the skin and flake over the salad.

TERIYAKI SALMON WITH MIRIN CUCUMBER SALAD

Steps:

• Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
• Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.
• MIRIN CUCUMBER SALAD: Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds.

JAPANESE STYLE GRILLED SALMON

Steps:

• This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
• Season salmon with salt and set aside.
• Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
• To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.

SPAGO'S JAPANESE BARBECUE SALMON SALAD

Steps:

• Since the Ponzu Sauce needs to steep overnight, start out making it first.
• For the ponzu sauce, mix all ingredients togrther in a bowl, steep in the frig overnight or at least several hour, strain and keep refrigerated until ready to use.
• For the Mirin Reduction Sauce, combine all ingredients in a small saucepan and cook over medium heat until reduced to one-half cup, about 30 minutes.
• Strain and cool.
• Salad and Assembly.
• Heat a grill or grill pan, place the salmon fillets on the grill and cook about 4 minutes.
• Turn over the fillets and brush with some of the mirin reduction sauce.
• Cook until just firm to touch, about 4 minutes.
• Drain the cucumber strips, pat dry, place them in a bowl and stir in 2 tablespoons ponzu sauce.
• Spoon 2 tablespoons ponzu sauce onto each of 4 plates.
• Place the cucumber, avocado slices, romaine, pickled ginger and sprouts clockwise around the plate so they touch in the middle of the plate.
• Place the shiso leaf in the middle of each plate where the ingredients meet.
• Place a fillet on the leaf, allowing the edge of the leaf to show.
• Drizzle the remaining ponzu sauce over the fish and salad ingredients, sprinkle with sesame seeds and serve.