Chaya restaurant in Beverly Hills stuns patrons with its elegant presentation and Franco-Asian flavors. But this restaurant-worthy salmon dish is simple to prepare in your own kitchen. We got a lesson straight from chef Shigefumi Tachibe on how to prepare this slow-marinated salmon with a soy-ginger glaze and a garnish of the restaurant's signature Asian slaw. To see the recipe, read more. On Brandi: Edward Avedis
Soy marinade (recipe follows)
6 ounces king salmon fillet, deskinned and deboned
Maitake mushroom tempura (recipe folllows), for serving
2 pieces steamed baby bok choy, for serving
Asian salsa (recipe follows), for serving
- Marinate salmon: Reserve 3 teaspoons of soy marinade; pour the rest over the salmon, coating both sides. Marinate salmon in mixture for at least 8 hours or overnight.
- Cook salmon: Preheat oven to 400ºF. Remove salmon from marinade; set marinade aside. Pat salmon lightly with a paper towel, and place salmon on the cedar wood plank. Transfer wood-planked salmon to oven and bake for 15 minutes (for medium-rare), or until desired doneness.
- Make reduction: Meanwhile, in a medium saucepan, simmer the reserved marinade over medium heat until it has reduced into thickened sauce and coats the back of a spoon.
- To plate: Transfer the salmon to a plate, retaining the cedar plank. Flank the fish with tempura, bok choy, and Asian salsa. Drizzle with soy-ginger reduction.
- Fish, Main Dishes
- Other Asian
1 cup soy sauce
1 cup sake
1 cup mirin
1 tablespoon sugar
- Combine soy sauce, sake, mirin, and sugar.
Makes 3 cups marinade.
- Other Asian
Don't overmix the tempura batter, and be sure to mix it just before frying; preparing this ahead of time will result in a heavy batter.
Vegetable oil, for frying
1 cup flour
Pinch of salt
3 cups very cold water
1/4 bunch maitake (hen of the woods) mushrooms, separated into bite-sized pieces
- In a large saucepan, heat about 4 inches of oil on medium heat, or until a frying thermometer reads 325ºF.
- In a medium mixing bowl, combine flour, egg, salt, and cold water; lightly dip maitake mushroom pieces into batter.
- Transfer mushrooms into batter, working in batches and turning occasionally, until mushrooms are golden, about 1-2 minutes.
- Transfer to paper towels to drain. Serve immediately.
Makes 1 serving.
- Side Dishes, Vegetables
If you can't locate shiso, substitute equal parts mint and basil.
1/4 cup cooked kidney beans
1 tablespoon oba leaf (shiso), chopped
1 tablespoon white corn
1/4 cup cooked quinoa
1/2 small beefsteak tomato, diced
3 teaspoons soy-ginger marinade
Juice of 1/2 lemon
- In a small bowl, combine kidney beans, oba leaf, corn, quinoa, tomato, marinade, and lemon juice. Mix until well-combined.
- Side Dishes
- Other Asian