Recipe courtesy of Higgins Restaurant and Bar
Episode: Salmon
Save Recipe Print
Grilled Oregon Chinook in Matsutake Ginger Broth
Total:
3 hr
Prep:
1 hr
Cook:
2 hr
Yield:
6 servings
Level:
Advanced
Total:
3 hr
Prep:
1 hr
Cook:
2 hr
Yield:
6 servings
Level:
Advanced

Ingredients

Seasoned Broth:
Sticky Rice Cakes:

Directions

Preheat grill.

Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the salmon portions in a shallow dish. Turn the fish to coat it evenly, cover with plastic wrap and refrigerate for 2 hours.

Remove the salmon from the marinade and blot dry with paper towels. Brush the salmon with the oil on all sides. On a hot grill cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes.

Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes.

To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon. Finally, sprinkle with the toasted sesame seeds.

Seasoned Broth:

Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids.

Sticky Rice Cakes:

Bring the rice vinegar, sugar and sea salt to a boil in a small sauce pan, remove from the heat and set aside. Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat. When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel.

Turn the cooked rice out onto a tray or large bowl and fan it to cool. Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes. Lightly wrap the cakes and hold in a warm place until serving time.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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

Grilled Pizza -Three Ways

Recipe courtesy of Alton Brown

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Grilled Tequila Garlic Lime Flank Steak

Recipe courtesy of Guy Fieri

Ginger Miso Seafood Broth

Recipe courtesy of Ching-He Huang

Mussels in Ginger and Lemongrass Broth

Recipe courtesy of Sara Moulton

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.