Recipe courtesy of Rat's Restaurant

Seared Salmon with Asian Five Spices, Vegetable Spring Roll, Spicy Adzuki Bean Paste, and Shredded Daikon Salad with an Aged Soy and Caramel Sauce

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  • Level: Advanced
  • Total: 1 hr 57 min
  • Prep: 1 hr 15 min
  • Inactive: 12 min
  • Cook: 30 min
  • Yield: 1 serving
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One 7-ounce salmon fillet

Salt and freshly ground black pepper

1 teaspoon five-spice powder

For the adzuki bean paste:

One 3-inch piece ginger, crushed

2 teaspoons chopped garlic

1 finely chopped red onion

Peanut oil

1 cup adzuki beans soaked overnight

2 cups chicken stock

1/4 cup rice vinegar

1 cup orange juice

1 lime leaf

1/2 teaspoon red pepper flakes

1/4 cup mirin

For the salad:

Shredded daikon

Shredded carrot

1 lemon

1 tablespoon mirin

Peanut oil

For the spring roll:

1 cup julienned carrots

1 cup julienned shiitake mushrooms

1 cup julienned snow peas

1 cup julienned cabbage

1 cup bean sprouts

1 teaspoon chopped ginger

1 teaspoon chopped garlic

1/2 cup bias cut scallions

1/4 cup sesame oil

1/4 cup tamari sauce

Egg roll wrappers

Egg wash

Canola oil, for frying

For the caramel sauce:

1/2 cup sugar


Fish stock

Tamari sauce

Lime juice


  1. Season the salmon with salt, pepper, and five-spice powder. Sear the fish-skin side first. Allow to get crispy. Flip the fish and allow coloring on the flesh side. Remove the skin and allow to marinate in soy. Reserve the salmon and crisp the skin in a hot pan or on a griddle until crispy.
  2. For the adzuki paste: Sweat the ginger, garlic, and red onion and add the beans. Then cover with chicken stock. Add rice vinegar, orange juice, lime leaf, red pepper flakes, and mirin. Cook slowly until tender, about 2 hours. Puree in a food processor and add butter and allow to cool.
  3. Prepare a salad with the shredded daikon and carrot and toss with the mirin, lemon, and oil as dressing.
  4. Prepare the vegetable rolls by quickly sauteing all the vegetables quickly in sesame oil with ginger garlic and scallion added. Allow to cool, then some of the filling in egg roll wrappers, and seal with egg wash. Fry just before serving, and cut on a bias.
  5. For the sauce, prepare a caramel using the sugar and a little water. To stop the caramel once the sugar is dark enough add the fish stock. Adjust with a little tamari, and finish with lime juice. The product should be thick but easily pourable.
  6. Plate the salmon with some skin as garnish, the adzuki paste, salad, and a vegetable roll. Drizzle the plate with the sauce.