Recipe courtesy of Charlie Trotter
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside. In a saute pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking hot, saute the salmon for 1 1/2 minutes. Turn and continue cooking for 35 seconds. Remove from the pan. In the same pan, melt 1 tablespoon of butter, add the leeks, and then reduce the heat. Simmer the leeks for 2 minutes. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper. To assemble, spoon the oysters and leeks evenly into a shallow bowl. Place the salmon on top and spoon in the broth.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Charlie Trotter's Roasted Garlic

Recipe courtesy of Charlie Trotter

Charlie Trotters Whole Roasted Figs with Goats' Cheese Ice Cream, Spicy Fig Sauce and Oatmeal Tuiles

Recipe courtesy of Charlie Trotter

Charlie Chaplin

Recipe courtesy of Food Network Kitchen

Hog's Trotters and Ears

Recipe courtesy of Robert Irvine

Charlie's Tuna Melt Quesadilla

Charlie's Tutti-Frutti

Recipe courtesy of Food Network

Charlie Gitto's Toasted Ravioli

Recipe courtesy of The Hill

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.