Japanese Salmon Over Linguine Food

JAPANESE SALMON WITH MIRIN AND SOY SAUCE

Steps:

• Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
• Heat 1/2 tbsp oil in a non stick pan over medium heat.
• Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
• Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
• Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

JAPANESE SALMON OVER LINGUINE

Steps:

• In a 2 or 4-cup measuring cup, combine the soy sauce and sake. Set aside. Trim the hairy ends from the green onions and slice the green onions quite thinly on an angle. Add the green onions to the soy sauce and sake and use a spoon to toss them, making sure all of the onions are evenly wet.
• Pour the olive oil into a 12-inch high-sided skillet with a tight fitting lid. Blot the salmon fillets with a paper towel and then lay the fillets skin side up in the olive oil. Flip the fillets skin side down divide the garlic and ginger evenly among the fillets and rub them gently. Spoon about half of the soy sauce/sake/onion mixture over the fillets, place the lid on the pan and turn the heat on to medium under the pan. Cook for 5 minutes, or until the fillets are cooked most of the way up the sides. Gently flip them, add the remaining soy sauce/sake/onion mixture, replace the lid and continue to cook for another couple of minutes: just until the salmon is opaque all the way through.
• Remove the pan from the heat and pull the skin off of the fillets. It should come away quite easily. Discard the skin. Break the salmon up into large pieces and arrange them over the cooked linguine in a serving bowl. Pour the pan juices over the top of the salmon. Serve hot, warm, room temperature or cold.

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.

LINGUINE WITH ROASTED SALMON AND LEMON

Steps:

• Cook linguine according to package directions.
• While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.
• When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.