Chef Ming Tsai makes Glazed Salmon with Lime Cucumber Orzo.
RECIPE: Broiled Miso-Glazed Salmon with Lime-Cucumber Orzo
1/3 cup shiro miso
3 tablespoons honey
3Ž4 cup sake
1/3 cup canola oil, plus 1 tablespoon if needed
Four 6- to 7-ounce salmon fillets, preferably center cut, skin on
11Ž2 cups orzo, preferably whole wheat
2 tablespoons extra-virgin olive oil
1 large English cucumber, diced
1 bunch scallions, white and green parts, sliced 1Ž4 inch thick
Juice of 2 limes
Freshly ground black pepper
1 In a blender, combine the miso, honey and sake and blend. With the machine running, drizzle in the 1/3 cup canola oil and blend until the mixture is emulsified. Put the salmon in a small nonreactive bowl, pour the marinade over it, spooning the marinade under and around the fillets to make sure they’re evenly coated. Cover with plastic wrap and refrigerate for 12 to 24 hours, turning once or twice.
2 Place an oven rack in the middle position and preheat the broiler. Fill a large bowl with water and add ice cubes. In a large pot, cook the pasta in abundant salted water until al dente, about 7 minutes; drain and add to the ice water. When the pasta is cold, drain the pasta. Return the pasta to the bowl, and toss with 1 tablespoon of the olive oil. Add the cucumber, scallions, lime juice and remaining 1 tablespoon olive oil. Season with salt and pepper, toss, and set aside.
3 Remove the salmon from the marinade and place it on paper towels to drain. Season the skin side with pepper. Preheat a large ovenproof sauté pan in the oven until very hot, about 10 minutes. Remove and spray with nonstick cooking spray or brush with 1 tablespoon canola oil. Add the salmon skin side up, transfer to the middle rack of the broiler, and broil for 7 minutes for medium, 10 minutes for welldone. For very crisp skin, transfer the salmon to the top rack and broil, watching carefully to avoid burning, 15 to 30 seconds. Transfer the orzo to a platter or divide among 4 individual plates. Top with the salmon, skin side up, and serve.
A Chardonnay, like A to Z, from Oregon or Ty Ku Sake Black
RECIPE: SPICY SHRIMP CAKES
Makes 8-10 cakes
2 tablespoons sambal
1/2 cup real mayonnaise
2 tablespoons chopped chives
1 teaspoon honey
Juice of one lime
1 pound small shrimp, rough chopped
1 cup all purpose flour for dredging
3 eggs lightly beaten for dredging
1 cup panko bread crumbs, may substitute with other plain bread crumbs
Salt and black pepper to taste
Grapeseed oil or Canola to cook
1. In a small bowl, mix together half of the sambal with half of the mayonnaise and half of the chives and store in the fridge until service.
2. In a medium bowl, mix together the remaining sambal, mayonnaise, honey and shrimp. Season with salt and pepper and check for flavor.
3. Using a 1Ž4 cup, measure out 8-10 cakes and pack tightly with moistened hands. Place the flour, eggs and breads crumbs on 3 separate deep plates.
4. Dredge the cakes in the flour, then egg then bread crumbs.
5. In a sauté pan on high heat, coated well with oil, add the cakes and sear on both sides until brown and crisp, about 3 minutes a side.
6. Drizzle aioli on a plate, place 2-3 cakes on plate and garnish with remaining chives.
RECIPE: SHISO-BEEF AND SPINACH STIR FRY
1 pound flank steak, sliced 1/4-inch thick on the bias
2 tablespoons naturally brewed soy sauce
1/4 cup Shiso Oil,plus 1 tablespoon for marinade (see below)
2 medium yellow onions, cut into 1/4-inch slices
1/2 pound baby spinach, washed and spun dry
Kosher salt and freshly ground black pepper
Grapeseed or canola oil for cooking
Steamed long grain rice
1. In a medium bowl, combine the flank steak, naturally brewed soy sauce, 1 tablespoon Shiso Oil and onions. Let marinate for 20-30 minutes.
2. In a wok or sauté pan over high heat coated lightly with oil, add the marinated beef and onions and wok stir until cooked medium rare, about 6 minutes. Season with kosher salt and freshly ground black pepper. Work in small batches if pan is too small to maintain the “sizzle.”
3. Add the spinach, toss to combine and wilt the spinach. Serve family-style over rice and garnish with reserved Shiso Oil.
Makes approximately 3 cups
3 cups packed shiso leaves, stemmed, washed and spun dry (you can substitute basil or Thai basil)
1/2 cup packed spinach leaves
1 tablespoon sugar
1 tablespoon minced ginger
2 cups grapeseed oil
Kosher salt and freshly ground black pepper
1. Prepare an ice bath with strainer. Bring 4 quarts of water to a boil, then salt the water until it tastes like sea water.
2. Add the shiso and spinach and blanch for 2 minutes until soft but still very green. Immediately transfer shiso and spinach to an ice bath and chill.