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Restaurants›Kibo Sushi House - Rogers Centre›Salmon Lover Recipe

Salmon Lover Recipe

Name: Kibo Sushi House - Rogers Centres Salmon Lover Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6 oz each salmon fillets (skin-on); 3 tbs olive oil; 2 tbs soy sauce (low-sodium); 2 tbs lemon juice (fresh); 1.5 tbs honey; 2 tsp garlic (minced); 1 tsp fresh grated ginger; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.5 tsp black pepper (freshly ground); 1 lb baby potatoes (halved if large); 8 stalks asparagus (trimmed); 1 cup cherry tomatoes; 2 tbs olive oil (vegetables); 1 tsp fresh thyme leaves (or rosemary, chopped); 0.5 tsp salt (vegetables); 0.25 tsp black pepper (vegetables); 4 pieces lemon wedges; 2 tbs fresh dill (chopped); 1 tbs butter (optional, melted)

Inspired by Kibo Sushi House - Rogers Centre

Time45m

Serves4

Make Salmon Lover Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon & Marinade

4 6 oz each salmon fillets (skin-on)

3 tbs olive oil

2 tbs soy sauce (low-sodium)

2 tbs lemon juice (fresh)

1 1/2 tbs Honey

2 tsp Garlic (minced)

1 tsp fresh grated ginger

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Vegetable Bed

1 lb baby potatoes (halved if large)

8 stalks asparagus (trimmed)

1 cup Cherry tomatoes

2 tbs olive oil (vegetables)

1 tsp fresh thyme leaves (or rosemary, chopped)

1/2 tsp salt (vegetables)

1/4 tsp black pepper (vegetables)

Finish & Garnish

4 pieces lemon wedges

2 tbs fresh dill (chopped)

1 tbs butter (optional, melted)

Method

Salmon & Marinade

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 2 tbs fresh lemon juice, 1.5 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper until combined and slightly emulsified.

Marinate the salmon

Place the 4 salmon fillets skin-side down in a shallow dish or zip-top bag. Pour two-thirds of the marinade over the salmon, reserving about one-third for finishing. Ensure fillets are coated, then refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavor to penetrate.

Preheat oven or grill

If roasting: preheat oven to 425°F (220°C). If grilling: preheat grill to medium-high (about 400°F/200°C) and oil the grates.

Vegetable Bed

Prepare potatoes

Toss 1 lb baby potatoes with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fresh thyme. Spread on a rimmed baking sheet in a single layer. Roast in the preheated oven for 15 minutes (if grilling, start potatoes in a 400°F oven or par-cook in a covered pan).

Add asparagus and tomatoes

After the potatoes have roasted 15 minutes, toss asparagus and cherry tomatoes with remaining 1 tbs olive oil and a pinch of salt/pepper. Arrange them with the partially roasted potatoes on the sheet so all vegetables are in a single layer.

Finish roasting vegetables

Continue roasting vegetables for another 10–12 minutes until potatoes are tender and asparagus is crisp-tender. If grilling, place vegetables in a grill basket and cook until vegetables are tender, about 10–12 minutes, shaking occasionally.

Salmon & Marinade (Cook)

Roast or grill salmon

If oven-roasting: place marinated fillets skin-side down on a foil-lined baking sheet or on top of the vegetables for the last 8–10 minutes of the vegetables' cooking time. Brush with reserved marinade before placing in oven. Roast at 425°F (220°C) for 8–12 minutes depending on thickness until salmon flakes easily and internal temperature reaches 125–130°F (52–54°C) for medium. If grilling: place salmon skin-side down on the grill and cook 4–6 minutes per side (depending on thickness), brushing with reserved marinade once midway, until desired doneness.

Optional butter glaze

If using butter: brush the fillets with 1 tbs melted butter immediately after cooking for a glossy finish and extra richness.

Finish & Garnish

Transfer salmon to plates atop the roasted potatoes, asparagus and cherry tomatoes. Sprinkle 2 tbs chopped fresh dill over the salmon and vegetables. Serve with lemon wedges for squeezing. Taste and adjust with additional salt, pepper or a squeeze of lemon as desired.

Leftovers: refrigerate in an airtight container up to 2 days. Gently reheat in a low oven (300°F/150°C) covered with foil to retain moisture.