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.


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,