Serves 2
4 3oz pieces of salmon
1 potato juillene
6 manilla clams
1 teaspoon chopped ginger
2 cup Dashi Broth
¼ cup scallions Chopped.. Whites and Greens
1 tablespoon Nori Sheet juilllene
2 tablespoons sake
1 tablespoon tamari
1 tablespoon miso glaze
1 tablespoon vegetable oil
Pre heat oven to 350 degrees
In a medium sauté pan over high heat, sear the salmon using the oil on two sides until brown, about 2 to 3 minutes. Remove salmon from the pan and place on an oven proof pan. Paint with the miso glaze and place in the oven. Bake for 8-10 minutes until cooked through.
While the salmon is baking, in a small non-reactive sauce pot. Bring the dashi broth, clams and potato's to a boil. Reduce heat and simmer until the potatoes are soft and the clams open. About 8 minutes. Add the scallions, ginger, sake, tamari and nori. Pour into a bowl and top with the salmon. Serve at once.
Miso Glaze
2 tablespoons Red miso paste
1 egg yolk
1 tablespoon water
1 tablespoon honey
Mix all the ingredients together until well blended. Store in a plastic container well sealed in the refrigerator until needed. Miso glaze will last up to 2 weeks once made.
Dashi
½ cup bonito flakes
1 1 inch piece Dashi Kombu
4 cups water
1 tablespoon Tamari
Combine all the ingredients in a 2 qt sauce pot, over medium heat bring to a boil. Strain and cover store in the refrigerator until needed,
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