Japanese Glazed Salmon with Soba and Julienne Vegetables

posted by RisaG 03-19-99 5:32 PM

* Exported from MasterCook *

Japanese Glazed Salmon with Soba & Julienne Vegetables

Recipe By : The Eating Well New Favorites Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Special Dinners

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hijiki
1 lb salmon fillet -- skinned/scaled/4 pc.
1/4 cup mirin (sweet rice wine)
3 tbsp reduced sodium soy sauce -- plus more to taste,divided
2 tbsp fresh ginger -- grated
2 tbsp red miso (fermented soybean paste) -- I used white
5 tsp sugar,divided
2 tsp fresh lemon juice
2 tsp sake (japanese rice wine) -- I used chinese
8 oz dried soba noodles (buckwheat noodles)
1 tsp canola oil
1 cup snow peas -- stringed/julienned
2 carrots -- julienned
1 small yellow squash -- julienned
6 cups mung bean sprouts
salt and freshly ground black pepper -- to taste
1 cup daikon radish -- grated*

Place hijiki in a small bowl with enough warm water to cover and soak for 30 minutes.

Meanwhile, place salmon in a shallow glass dish. In a small bowl, combine mirin, 1 tbsp soy sauce, ginger, miso, 2 tsp sugar, lemon juice and sake.

Pour over salmon, turn to coat well, cover with plastic wrap and refrigerate for 15 minutes or upt ot 1 hour, turning occasionally.

In a small saucepan, combine 4 cups water, the remaining 2 tbsp soy sauce, 3 tsp sugar. Drain the hijiki and add it to the saucepan.

Bring to a boil, reduce the heat to low and simmer for 15 minutes. Drain, discarding the liquid, and set aside.

Preheat the broiler; lightly oil a broiler pan. Remove the salmon from the marinade and discard the marinade. Place the salmon, skin side down, on the prepared broiler pan.

Broil about 6" from the heat, until the fish is opaque in the center, about 7 minutes (it is not necessary to turn the salmon); set aside.

In a large pot, bring 3 quarts water to a boil. Slowly add the soba. When the water returns to the boil, add 1/2 cup cold water.

Repeat the steps of returning the water to a boil and adding cold water 2-3 times, until the soba is tender. (It will take 5-7 minutes total).

Meanwhile, heat oil in a large skillet over medium heat. Add snow peas, carrots, squash and sprouts; cook, stirring, until tender, about 3 minutes. Season with salt, pepper, and soy sauce.

Drain the soba and mound on four plates; spoon the vegetables next to the soba. Set the salmon on top. Crown the dish with a sprinkling of hijiki and daikon.

Serves 4.

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