Grilled Salmon, Crispy Ginger Rice Cake, Yuzu Glaze, Sunomono, Miso Carrot Dashi, Edamme, Radish, Cilantro

In a small saucepan over medium heat, combine 1/4 cup yuzu juice, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon grated garlic. Simmer for 5–6 minutes, or until slightly thickened. Set aside to cool.

Make the Yuzu Glaze

In a pot, combine 2 cups dashi stock, 1/2 cup carrot juice, and 1 tablespoon white miso paste. Bring to a simmer and stir until miso is dissolved. Keep warm until ready to use.

Prepare the Miso Carrot Dashi

Mix 2 cups of cooked sushi rice with 1 tablespoon grated fresh ginger and 1 tablespoon rice vinegar. Form into compact discs or rectangles. Heat oil in a nonstick skillet and fry rice cakes over medium-high heat for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.

Cook the Crispy Ginger Rice Cakes

Thinly slice 1 cucumber and place in a bowl with 2 tablespoons rice vinegar, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 teaspoon sesame seeds. Toss and let marinate for at least 30 minutes.

Make the Sunomono (Pickled Cucumber Salad)

Blanch 1/2 cup shelled edamame in boiling water for 2–3 minutes, then drain. Thinly slice 2–3 radishes. Rinse and roughly chop 2 tablespoons fresh cilantro.

Prepare Edamame, Radishes, and Cilantro

Season 4 salmon fillets with salt and pepper. Heat a grill or grill pan over medium-high heat. Cook the salmon skin side down for 4–5 minutes, then flip and cook another 3–4 minutes, or until just cooked through. During the last minute, brush with yuzu glaze.

Grill the Salmon

Place one crispy ginger rice cake in the center of each plate. Top with a grilled salmon fillet. Spoon some miso carrot dashi around the base. Arrange sunomono, edamame, and sliced radishes decoratively around the salmon. Garnish with fresh cilantro and an additional drizzle of yuzu glaze.

yuzu salmon

Recipe information

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