- 1 tablespoon dried hijiki seaweed
- 2 teaspoons grapeseed oil
- 4 2-ounce salmon pieces, skin on
- Salt and pepper
- 2 tablespoons butter
- 1/2 cup leeks, cut into rings
- 1 tablespoon Preserved Ginger
- 1 tablespoon rice vinegar
- 3 tablespoons mirin
- 1/3 cup Fish Stock
- 32 Olympia Oysters
- 1/2 tablespoon shiso
How to make this recipe
Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside.
In a medium sauté pan, heat the grapeseed oil over medium-high heat. Slit the skin on the top of the salmon to prevent the salmon from buckling. Sauté the salmon, skin side down, for 1 1/ 2-minutes. Turn and cook for 30 seconds or so. Season with salt and pepper and remove to a warm place.
In the same pan, melt 1 tablespoon of butter, add the leeks and turn the heat down to medium. Stew the leeks for 2 minutes or so until they soften. Add the <a href="/recipes/aspen-2003-preserved-ginger">Preserved Ginger</a> and deglaze with rice vinegar. Add the mirin and <a href="/recipes/aspen-2003-fish-stock">Fish Stock</a>, bring to a boil and remove from heat. Stir in the hijiki seaweed and the oysters, allowing the oysters to just warm through. Add the shiso, whisk in the remaining tablespoon of butter and season to taste with salt and pepper.
Spoon the oysters and leeks evenly into 4 warm bowls, place a piece of salmon on top and spoon in the broth.
This exotic and aromatic preparation of salmon adds so many Asian spices and flavors that only a vibrant and floral white wine will do. American Gewürztraminer comes to mind, but many versions of this variety may seem bitter, so you must choose carefully. Viognier will also match the fragrances of the dish, and a high-toned wine will make a nice foil as well.