Pan-seared Soy Salmon with Wakame Salad

As presented by Chef Charlie Chintam of Kalihi Corner Take Out and Grill

Ingredients

• 2 6-ounce pieces marinated salmon fillet
• 1/2 cup soy sauce
• 2 teaspoons mirin
• 2 teaspoons sake
• 2 tablespoons sugar
• salt and pepper, to taste
• Combine all ingredients and marinate salmon fillet for at least 1 hour.

Wakame Salad

• 1/4 cup wakame (soaked in warm water to rehydrate for 5 minutes and drained)
• 1/2 cup rice wine vinegar
• 1/2 cup sugar
• salt and pepper, to taste
• Combine all ingredients and let sit for 1-2 hours.

Preparation:

1. In a saute pan on medium-high heat, add one tablespoon of oil and salmon fillet.
2. Cook each side of salmon for about 3 minutes.
3. Place salmon in the center of the plate and top with Wakame Salad.

Furikake Crusted Salmon with Wasabi Aioli

Ingredients:

• 2 pieces salmon fillet, about 6 ounces
• 1 cup panko (Japanese breadcrumbs)
• 3 tablespoons furikake
• 1 egg, beaten
• flour, for dredging
• salt and pepper
• oil, for frying

Preparation:

1. Combine panko and furikake, then set aside. Season the fish with salt and pepper.
2. Dust with flour, dip in the egg, then coat with panko mixture until salmon is well-coated.
3. Deep-fry in pre-heated oil at 300-325 degrees until fish turns to golden brown. Remove from oil and put in center of plate. Top with Wasabi Aioli.

Wasabli Aioli

• 1/2 cup mayonnaise
• 2 teaspoons wasabi powder
• 1 teaspoon water
• 2 teaspoons mirin
• salt and pepper to taste

Preparation:

1. Mix Wasabi powder and water until a paste is formed. Add mirin, Mayonnaise, salt and pepper. Whisk until all ingredients are well combined.