Sake Grilled Salmon with Kim Chi Style Pickled Vegetables from Marcia Selden Catering

image001At Marcia Selden Catering, this is one of our favorite times of the year. The local farmers markets are in full swing which means great local ingredients.  The fruits and veggies are bursting with color and flavor, and our chefs are always looking for inventive ways to create mouth-watering food for our clients.

In planning an event, our menus are inspired by the seasons, so we’ve come up with a modern Asian menu that uses the best of what’s available right now. Serve these dishes with ice cold sake or beer for best results.

Enjoy our recipes for Asparagus Tempura and Kim Chi Style Pickled Vegetables with Sake Grilled Salmon seen below:

Asparagus Tempura

Ingredients:

¼ C. rice flour 

3 C. soda water, divided 

2 C. all-purpose flour 

1 Tbs. baking powder 

½ C. cornstarch 

1 Tbs. Kosher salt 

Directions:

In a small bowl, combine the rice flour and 1/2 cup soda water. Stir until blended. Combine the flour, baking powder and cornstarch. Sift into a medium bowl. Stir in the remaining 2 ½ cups soda water and salt. Lastly add the rice flour mixture. Allow to rest in the refrigerator for 1 hour before using. Check the consistency of the batter by dipping a spear of asparagus and cook in a preheated deep fryer at 350 to 375 degrees F. Additional soda water may be needed to adjust thickness. 

Sesame Scallion Dipping Sauce:

¼ C. mirin 

1 Tbs. brown sugar 

¼ C. lemon juice 

¼ C. soy sauce 

1 Tbs. wasabi paste

2 Tbs. roasted (dark) sesame oil 

2 Tbs. minced scallions or green onions 

In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi. 

Stir in the sesame oil and scallions. Use as needed. 

Kim Chi Style Pickled Vegetables with Sake Grilled Salmon

For the vegetables:

1 head Napa cabbage, about 3 cups

2 beets- peeled, uncooked, and thinly sliced on a mandolin or with a vegetable peeler

2 carrots- peeled, cut into 3” pieces and sliced on a mandolin or with a vegetable peeler

6 radishes, thinly sliced
¼ C. kosher salt
¾ C. rice vinegar
2 Tbs. sugar
4 Tbs. Srirachi
2-inch piece fresh ginger, grated
3 cloves garlic, finely chopped
3 scallions, finely sliced 

4 black peppercorns

1 bunch cilantro, rinsed

Black and toasted sesame seeds for garnish
Directions:
Quarter cabbage and cut into 1/2-inch pieces.  Place into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 1 hour.

In a large bowl combine vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, scallions, cilantro and peppercorns and stir. Rinse salt off the cabbage under cool running water.  Dry well and add sliced beets, radishes, carrots and cabbage to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the vegetables down; add enough water to cover. Close the jar and refrigerate for at least 4 hours.

Salmon Marinade:

½ C. fresh orange juice

¼ C. fresh lime juice

½ C. sake

¼ C. soy sauce

¼ C. vegetable oil

2 Tbs. Asian sesame oil

2 ½ Tbs. minced peeled fresh ginger

2 Tbs. honey

1 Tbs. lime zest

6- 6oz. salmon fillets

Directions:

Blend orange juice, lime juice, sake, soy sauce, vegetable oil, sesame oil, ginger, honey, and lime zest in processor until smooth for marinade.  Place salmon fillets in large bowl.  Pour marinade over salmon and turn to coat.  Cover salmon and refrigerate 1 hour.

Preheat grill to high.  Remove salmon from marinade and place the salmon skin side down on the hot grill; discard marinade. Grill for 4 to 5 minutes per side.  Remove and top with pickled vegetables and a pinch of sesame seeds before serving. 

Note- Simple thin rice noodles or sticky rice round out this meal beautifully.