Caramelized Salmon with Soba Noodles in Kakejimu Broth
Recipe courtesy Emeril Lagasse, 2006
Show: Emeril LiveEpisode: I Love Noodles
Recipe categories: Meat, Pasta, Noodles, Fish, Salmon
TOTAL TIME: 35 min YIELD:4 servings
Prep:20 min LEVEL:Easy
Cook:15 min
INGEDIENTS
For the dashi broth:
5 pieces kombu
1 cup bonito flakes, tightly packed
2 quarts water
1 pound soba noodles
Sesame oil
Caramelized Salmon:
3/4 cup mirin
1/4 cup plus 2 tablespoons sake
3/4 teaspoon grated ginger
1/2 teaspoon grated garlic
1 1/2 tablespoons honey
2 tablespoons fresh orange juice
1/4 cup plus 2 tablespoons soy sauce
4 (6-ounce) salmon fillets, skinned
4 cups dashi broth
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
For serving:
1 jar togarishi pepper
1 sheet nori, toasted and julienned
2 tablespoons black and white sesame seeds
2 scallions, thinly sliced
DIRECTIONS
To make the dashi broth, combine the water and the kombu in a large
soup pot. Bring to a boil over high heat. Once it has reached a boil,
turn off the heat and remove the kombu. You may set the kombu aside
for a second stock or dispose of it. Add the bonito flakes and steep
for 10 minutes. Strain the broth through a fine sieve.
While you are making your broth, bring a large pot of salted water to
a boil for your noodles.
Cook your noodles in boiling water until tender. Drain the noodles and
season with a little sesame oil. To reheat the noodles when you are
ready to serve, plunge them back into the hot cooking liquid.
To make the salmon glaze: Combine the mirin and sake in small saucepan
and simmer for 3 to 4 minutes. Add the ginger, garlic, honey, orange
juice and soy sauce; simmer for another 5 to 6 minutes, or until the
glaze is syrupy and coats the back of a spoon. Strain the glaze and
set aside to slightly cool. Once the glaze has cooled, brush the
salmon fillets with the glaze using a pastry brush. Either grill or
broil the salmon for 2 minutes. Remove from the heat and brush again
with the glaze. Repeat this process 2 or 3 more times, until the
salmon is cooked to the desired degree of doneness and nicely glazed.
To make the kakejiru broth, in a medium sauce pot, combine the dashi
broth with the soy, sugar, and salt and bring to a boil.
Place the hot soba noodles in a bowl, pour the hot kakejiru broth over
the noodles, and place the salmon on top of the noodles. Garnish the
noodles with the togarishi, toasted nori, sesame seeds and scallions.
Originally from FoodNetwork.com :end