3112 N. Broadway
Salmon Teriyaki and White Rice
Side Salad and Carrot Ginger Dressing
6 oz salmon filet,
Season lightly with House Seasoning and grill.
1/4 cup Kosher salt
1 Tbs smoked paprika
1 Tbs smoked black pepper
Mix all ingredients.
Short Grain Sticky White Rice
Use a strainer and warm water to wash the rice until the water runs clear. Use equal amounts of water to rice. Use a rice cooker and add a pinch of salt.
1oz or 1 cup local baby greens or mesclun salad mix
Julienne carrot and white cabbage mix
Carrot Ginger Dressing
10 oz carrots, cleaned and chopped
2 Tbs fresh ginger, cleaned and minced
2 oz soy sauce
1 oz sesame oil
2 oz blended oil
2-3 oz fresh lime juice
2 oz seasoned rice wine vinegar
1/2 Tbs Kosher salt
Combine all the ingredients and blend smooth.
Teriyaki Sauce (makes extra)
1 Spanish onions, cleaned and sliced
2 cups pineapple, chopped
1/2 apple, chopped (any kind of apple you like)
2 Tbs fresh ginger, chopped
1 Tbs whole peppercorns
2 cups soy sauce, regular
2 cups soy sauce, low sodium
3 cups white sugar
4 cups water (separate from the corn starch slurry)
1 cup corn starch slurry (usually a 2 to 1 ratio of water to corn starch – 2 parts cold water, 1 part corn starch – dissolve the corn starch in the water, mix until smooth)
Caramelize the onions in a medium pot. Add the fruits and aromatics. Cook on low heat until the fruits breakdown and become soft. Add the remaining liquids and bring to a boil. Add the slurry and strain.
Plate: Place the rice on plate, then put the salmon on top of about 1 cup ofrice, and top the salmon with some of the teriyaki sauce.
Garnish: Toasted Sesame Seeds
Salad on the side.