Grilled Oregon Chinook in Matsutake Ginger Broth

Deselect All

1/4 cup tamari or shoyu

2 ounces fresh ginger root, peeled and sliced

1 tablespoon chili paste

2 tablespoons lemon zest

1/2 tablespoon sugar

6 (6-ounce) portions wild salmon (Chinook)

1/8 cup vegetable oil

1 1/2 cups julienned carrots

1 cup cleaned and diced leeks

1 cup julienned scallions

Seasoned broth, recipe follows

Sticky rice cakes, recipe follows

6 ounces matsutake mushrooms, grilled and sliced

1 tablespoon toasted sesame seeds

Seasoned Broth:

1 large onion, peeled and chopped

3 sticks celery, chopped

2 quarts water

1 piece konbu (dried giant kelp)

1 cup tamari or shoyu

4 ounces fresh ginger rootr, sliced

1 tablespoon chili paste

1/2 cup rice wine vinegar

2 tablespoons sugar

1 ounce katsuo bonito shavings

Sticky Rice Cakes:

5 tablespoons rice wine vinegar

5 tablespoons sugar

4 teaspoons sea salt

3 1/3 cups short-grain rice, washed

4 cups water

1 (4 by 4-inch) piece konbu