Grilled Salmon And Chilled Somen With Yuzu Sauce Food

COLD SOMEN BROTH

Steps:

• Combine ingredients in a small saucepan and bring to a boil over high heat. Remove from heat. Transfer to refrigerator until chilled.

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

YUZU-GLAZED SALMON

Steps:

• Preheat oven to 425 degrees. Cut a square of parchment about three times larger than salmon fillet.
• In a small bowl, whisk together yuzu juice, miso, soy sauce, and maple syrup.
• Lay parchment on a sheet pan. Arrange bok choy on right half of parchment, leaving a 2-inch border uncovered on all sides. Place salmon on top of bok choy, drizzle with yuzu mixture, then sprinkle with sesame seeds.
• Take left side of parchment and fold it over salmon. Pleat edges together to form a parcel, sealing fish tightly in packet. Check to make sure there are no gaps along edges.
• Place in oven and bake 25 minutes. Salmon should be cooked through and just tender at center.
• Remove from oven and let rest a few minutes. Cut packet open, divide salmon and bok choy among plates, and drizzle with some cooking juices.

GRILLED SALMON AND CHILLED SOMEN WITH YUZU SAUCE

Steps:

• Heat a grill or grill pan over high heat. Season salmon with salt and pepper; place salmon on grill and cook, turning once, until medium-rare, 2 to 3 minutes per side.
• Fill a pot with water and bring to a boil over high heat. Add noodles and cook according to package instructions. Drain and rinse noodles under cold running water. Drain well and divide evenly between 4 bowls.
• Top each bowl of noodles with tomatoes, daikon, and cucumber. Place a salmon fillet in each bowl and drizzle with sauce. Garnish with mitsuba and serve.

JAPANESE STYLE GRILLED SALMON

Steps:

• This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
• Season salmon with salt and set aside.
• Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
• To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.

GRILLED SALMON AND CHILLED SOMEN WITH YUZU SAUCE

Steps:

• Heat a grill or grill pan over high heat. Season the salmon fillets with the salt and pepper, then grill the salmon until medium-rare, 2 to 3 minutes per side.
• Place a pot of water over high heat and bring to a boil. Add the somen noodles and cook, following package instructions. Rinse the noodles well under cold running water, drain, and divide among 4 bowls.
• Top each bowl with one-fourth of the tomatoes, daikon, and cucumber. Place a salmon fillet in each bowl and drizzle 1/4 cup yuzu sauce over it. Garnish with the mitsuba.