Salmon Hibachi Lunch Recipe

Hibachi Lunch Special

1. 1

   Prepare rice

   Rinse 1 cup short-grain rice under cold water until the water runs mostly clear. Drain. Combine the rinsed rice and 1.2 cups water in a small saucepan. Cover, bring to a gentle boil over medium-high heat, then reduce heat to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes while you cook other components.

2. 2

   Season salmon

   Pat the salmon fillets dry with paper towels. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder evenly over both sides. In a small bowl combine 3 tbs soy sauce and 1 tbs mirin; set aside for basting.

3. 3

   Prep aromatics and vegetables

   Mince 2 cloves garlic and grate 1 tsp fresh ginger. Slice 1/2 onion into crescents, slice 1 zucchini into 1/4" half-moons, julienne 1 carrot, and slice 4 mushrooms. Rinse and drain 1 cup bean sprouts. Separate white and green parts of 2 scallions; slice both thinly.

4. 4

   Cook vegetables hibachi-style

   Heat 1 tbs vegetable oil and 1 tbs butter in a large skillet or flat-top over medium-high heat until butter foams. Add the onion and the white parts of scallions; sauté 1–2 minutes until softened. Add carrot, zucchini and mushrooms; stir-fry 3–4 minutes until tender-crisp. Stir in 1 tsp sesame oil, half the minced garlic (1 clove), and half the grated ginger; cook 30 seconds. Push vegetables to the side of the pan and add bean sprouts; toss 1 minute. Transfer vegetables to a warm plate and keep warm.

5. 5

   Sear salmon

   Wipe the skillet if it’s crowded, then add remaining 1 tbs vegetable oil and 1 tbs butter and heat until shimmering. Place salmon fillets skinless-side down (or presentation side down) and sear without moving 3–4 minutes until a golden crust forms. Flip and pour the soy-mirin basting sauce over the fillets. Continue cooking 2–4 minutes more, spooning pan juices and sauce over the salmon, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium (or cook to your desired doneness). Add the remaining minced garlic and grated ginger to the pan for the last 30 seconds to flavor the butter.

6. 6

   Finish and plate

   Return the cooked vegetables to the pan briefly to rewarm and coat with any remaining pan juices (30 seconds). Fluff the rested rice with a fork and divide between two plates. Place a salmon fillet on each plate beside the rice. Arrange the vegetables alongside, and spoon any remaining pan jus over the salmon and vegetables. Sprinkle toasted sesame seeds and the green parts of the scallions over the dish. Serve with lemon wedges and 2 tbs hibachi-style dipping sauce per plate (yum yum or tare).

7. 7

   Notes and serving

   Makes 2 lunch portions. Adjust soy/mirin basting or sauce to taste. If using thicker salmon pieces (over 1"), finish in a 400°F oven for 4–6 minutes after searing. Reserve extra dipping sauce on the side for guests who like more.