Coho Cafe: Copper River Furikake Salmon with Tobiko Beurre Blanc

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by New Day Producers

KING5.com

Posted on May 26, 2011 at 11:28 AM

Updated Thursday, May 26 at 11:29 AM

Copper River Furikake Salmon with Tobiko Beurre Blanc (Coho Cafe)

(for 4 people)
 
Preheat oven to 350 degrees.  Begin prepping sub recipes.
 
Sesame Peanut Oil
 
3 tablespoons peanut oil
1.5 tablespoons sesame oil
 
Combine oils together in small bowl and stir until mixed.
 
Honey Teriyaki Sauce
 
1 tablespoon and ¾ teaspoon Japanese Sake
1 tablespoon and ¾ teaspoon Mirin
1 tablespoon and ¾ teaspoon Soy Sauce
2 tablespoons and 1 ½ teaspoon Orange Juice
1 ¼ teaspoon Clover Honey
½ teaspoon sugar
 
1/3 teaspoon water
1 tablespoon and ½ teaspoon cornstarch
 
Combine sake, mirin, soy and OJ in stainless steel saucepan.  Reduce to 75% of original volume and reduce heat.  Add honey and sugar.  Stir to dissolve sugar.  Mix cornstarch and water with fork in small bowl, slowly add to sauce, stirring often and simmer until thickened.
 
Tobiko Beurre Blanc
 
1/3 cup Chablis or other white wine
1 ¾ teaspoon minced shallots
3 black peppercorns
¼ cup heavy cream
½ pound unsalted butter
5 teaspoons sesame oil
5 teaspoons Aji-Mirin Rice Vinegar
5 teaspoons Tobiko (Tobiko flying fish eggs – available at Uwajimaya)
 
Reduce wine, shallots and peppercorns to almost dry in heavy bottom sauce pan, add cream, reduce sauce to thick consistency – Reduce heat and slowly whip in butter to emulsify.  Hold at 125 degrees.  Do not heat past 125 degrees or your sauce will break.  Add sesame oil, rice vinegar and Tobiko. Mix Well.
 
 
4- 6 oz. pieces copper river or other salmon
12 teaspoons prepared Honey Teriyaki Glaze
8 teaspoons Furikake Mix (available at Uwajimaya)
4 cups cooked jasmine rice
1 ½ cups store bought mixed slaw (with cabbage and carrots)
4 tablespoons prepared Sesame Peanut Oil
 
1 ½ cups Tobiko Beurre Blanc
3 pinches black sesame seeds
 
Baste salmon with the first 8 teaspoons of Honey Teriyaki Glaze and crust with Furikake mix.  Cook in oven until fish reaches 125 degrees.  In a sauté pan heat sesame peanut oil and sear slaw mix until cooked al dente.  Place of mound of jasmine rice in the center of plate (approximately 1 cup).  Place slaw mix on top of rice, place cooked salmon leaning on rice and vegetable.  Drizzle Tobiko beurre blanc about 1/3 of a cup per piece over bottom of fish.  Then drizzle teriyaki glaze about 1 teaspoon per piece over fish and sprinkle black sesame seeds over top.

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