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Chaya's Soy Glaze Salmon Recipe | Video

Make Chaya's Soy-Ginger Glazed Salmon at Home


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-Glazed Salmon on a Cedar Plank

Soy-Glazed Salmon on a Cedar Plank

Ingredients

  1. Soy marinade (recipe follows)
  2. 6 ounces king salmon fillet, deskinned and deboned
  3. Maitake mushroom tempura (recipe folllows), for serving
  4. 2 pieces steamed baby bok choy, for serving
  5. Asian salsa (recipe follows), for serving

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Serves 1.

Soy Marinade

Soy Marinade

Notes

If you're making soy-glazed salmon on a cedar plank, be sure to reserve 3 teaspoons of this marinade to make the Asian salsa.

Ingredients

  1. 1 cup soy sauce
  2. 1 cup sake
  3. 1 cup mirin
  4. 1 tablespoon sugar

Directions

  1. Combine soy sauce, sake, mirin, and sugar.

Makes 3 cups marinade.

Maitake Mushroom Tempura

Maitake Mushroom Tempura

Notes

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.

Ingredients

  1. Vegetable oil, for frying
  2. 1 cup flour
  3. 1 egg
  4. Pinch of salt
  5. 3 cups very cold water
  6. 1/4 bunch maitake (hen of the woods) mushrooms, separated into bite-sized pieces

Directions

  1. In a large saucepan, heat about 4 inches of oil on medium heat, or until a frying thermometer reads 325ºF.
  2. In a medium mixing bowl, combine flour, egg, salt, and cold water; lightly dip maitake mushroom pieces into batter.
  3. Transfer mushrooms into batter, working in batches and turning occasionally, until mushrooms are golden, about 1-2 minutes.
  4. Transfer to paper towels to drain. Serve immediately.

Makes 1 serving.

Asian Salsa

Asian Salsa

Notes

If you can't locate shiso, substitute equal parts mint and basil.

Ingredients

  1. 1/4 cup cooked kidney beans
  2. 1 tablespoon oba leaf (shiso), chopped
  3. 1 tablespoon white corn
  4. 1/4 cup cooked quinoa
  5. 1/2 small beefsteak tomato, diced
  6. 3 teaspoons soy-ginger marinade
  7. Juice of 1/2 lemon

Directions

  1. In a small bowl, combine kidney beans, oba leaf, corn, quinoa, tomato, marinade, and lemon juice. Mix until well-combined.

Serves 1.

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