Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth
There is nothing like the crispy seared skin of salmon to augment the rich flavor of the meat. This preparation is made particularly appealing by the luscious little Olympia oysters from Washington State. The exotic-tasting broth, accented by the shiso and the ginger, allows the beautiful flavors of the salmon and the oysters to shine through. The hijiki seaweed adds a wonderful crunchy contrast to the silky oysters. A little bread may be appropriate to sop up every bit of sauce!