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Salmon Simmered In Sake
By Chef Heidi Allison

Ingredients

1 cup Dashi or Water
2 pounds Salmon center cut fillet with skin
1 cup Sake
1/4 cup Ginger Root shredded
1 teaspoon Salt
1 teaspoon Sugar
2 tablespoons Light Soy Sauce
1/4 teaspoon Japanese Shichimi Togarashi (Red Pepper Mix) or Crushed Red Pepper Flakes
1 1/2 cups Daikon grated
1/2 teaspoon Sesame Oil
2 tablespoons Organic Green Onions (use green tops only) julienned
Dashi (Basic Japanese Soup Stock)
1 4 inch square Kombu (Seaweed or Kelp)
5 cups Water
1/2 cup Dried Bonito Fish Flakes
1 1/2 teaspoon Salt
1 teaspoon Soy Sauce

Directions

Place kombu and water into a pot and bring to a boil. Remove the kombu when it rises to the top and remove scum. Heat to just boiling and add bonito flakes. After one minute, turn off the heat and cover. Allow mixture to steep for 20 minutes, then strain. Return mixture to pot and heat on low for 1 minute and add salt and soy sauce.

Fish Prep
Rinse the fillet and pat dry. Pour the sake into a pan, sprinkle in ginger shreds and lay the fish on top.

Bring to a boil over high heat, then reduce to a simmer. Place the lid over the top of the fish and cook for three minutes.

Mix the salt, sugar, soy sauce and red pepper mix in a bowl. After the fish has cooked for three minutes, pour the seasoning mixture over the fish and cook uncovered for another 2 minutes. Sprinkle the daikon over the fish, replace the lid and cook for 1 minute. Turn off the heat, and remove the fish to a warm serving platter making sure some of the ginger shreds remain on the fish.

Return the pan to the stove and turn the heat up to high. Reduce the remaining pan liquid by half. Turn off the heat and add the sesame oil to the pan, stirring with a fork . Spoon the sauce over the fish and scatter the scallion shreds over the fish and serve.

Note
Although this dish has a more complex flavor when homemade dashi is used, it will be hard to find the right ingredients if you don’t have a Japanese market nearby. However, many chain supermarkets now carry dashi in a powdered form (Look in the Asian section—it comes in small packs) that is mixed with water to create an instant stock. This product gives excellent results, and it couldn’t be easier! If that option is not available to you, using water will still create a very flavorful, exotic,and, healthy dish!