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This fish dinner offers a well rounded nutrient rich meal. It requires a bit more work than most of the recipes we offer.

You can accompany this dish with miso soup, brown rice (organic short grain), edamame (Japanese soy beans) sautéed broccoli and sautéed shitake and mitake mushrooms. This is a great meal for dinner parties. Your guests will think their dining at a $100.00 per head restaurant.

 

2 lbs. Wild King, Coho or Sockeye Salmon. Never use Atlantic salmon – This is farmed salmon and it may contain harmful bacteria. This fish is also routinely fed antibiotics.
1 piece of ginger
1-2 lemons – organic preferably
Soy sauce – low sodium – organic preferably
Saki wine
1 or 2 heads of broccoli – organic preferably
6oz. extra virgin olive oil
3 cups brown rice – organic short grain
1 lb. shitake mushrooms
1 lb. mitake mushrooms
Miso soup recipe is available in our recipe center
Vegetable broth – organic – (optional)
1-bag frozen edamame

 

Pour three cups of brown rice into a strainer and wash. Cooking rice takes about 40 minutes. So this should be your first task. You can use all water – filtered or bottled, or half vegetable broth and half water to cook your rice.

Your rice will have a wonderful flavor using the broth.

Your fish should be as fresh as possible. The freshest fish when gently poked with your finger will bounce back fully. If your finger indentation remains, pass that fish by.

Run cold water over the salmon and gently clean the salmon. Slice the salmon in half to fit a 5-quart pan. Do not slice the salmon into pieces. That will occur only after fully cooked. Cut the ends of the lemon and discard. Slice the lemon into 1/8” rings and set aside.

Grate 2 oz. of ginger and set aside.

Clean and cut up your head of broccoli. Cut in small flowerettes, not to small.

Using our miso soup recipe, begin preparation at this time.

Rinse ½ bag of edamame. Bring a 1-2 quart pot of water to boil. Add the frozen edamame until they are ready to eat, about 3 minutes, strain and let sit until dry, about 90 seconds. After cleaning the mushrooms, slice into ¼” strips. Set aside.

 

Your miso soup and brown rice are in the works or already complete. Now we will begin with the salmon followed by the broccoli and edamame.

Heat about 2 oz. of extra virgin olive oil and sauté garlic until golden.  Save some garlic from this first go-round to sauté broccoli and mushrooms.  I like the whole head. 2-3 cloves will do. Remove the garlic when lightly golden. Let oil cool by removing from heat. Add the salmon and toss to cover both sides with the olive oil. Place salmon, skin side down in pan. Add the ginger to the salmon and place sliced lemon on salmon. Pour Saki, about 1-2 cups over salmon. Sprinkle with 3 oz. of the soy sauce. Cover and cook over medium heat for 15 minutes. Set aside.

 

Heat extra virgin olive oil. Sauté the garlic. Remove when lightly golden. Add the broccoli, sauté for no more than 2 minutes stirring every 20 seconds. Perform the same for the mushrooms.

 

Cut the salmon into 4”-5” slabs and add to a flat dinner plate. Add the broccoli and edamame. 

Serve the brown rice in a separate small bowl alongside. Serve the miso soup first. Serve a tossed salad last and everyone will be delighted.
 
Itadakimasu