“Sashimi”

Grilled Copper River King Salmon, Deconstructed Spring Roll, Wasabi Aioli, Soy-Maple Drizzle

Sacks Cafe, Anchorage

Serves 4
Preparation Time: 2 hours

The marinade, soy maple glaze and aioli should be prepared at least two hours before service.

1 Pound Salmon, Copper River red

Sashimi Marinade
3 tablespoons sesame oil
1 cup ginger root, peeled and grated
1/4 cup garlic cloves, crushed
1 1/2 soy sauce, tamari
3 cups water
1 cup rice wine

In a small sauce pan heat the sesame oil under medium heat and sweat the garlic and ginger until soft. Deglaze with the rice wine and reduce for 2 minutes. Next, add the water and soy and bring just to a boil. Remove from heat and cool. When cool, add the salmon fillets to the marinade and refrigerate for 2 hours.

Deconstructed Spring Roll
2 tablespoons peanut oil
1 tsp sesame oil
4 heads baby bok shoy, cut on the bias
2 celery ribs, cut on the bias
1 leek, cut on the bias
1 carrot, cut into strips
4 scallions, cut on the bias
1/2 cup shiitake mushroom, sliced
4 spring roll wraps, for frying
4 cups jasmine rice, cooked
1 package Daikon, sprouts
1/8 cup sushi ginger, for garnish
Sesame seeds, for garnish

Fry the spring roll wraps until crisp and airy. Heat the sesame and peanut oil together in a sauté pan or wok until oil starts to smoke. Now add the leeks, celery, bok choy, scallions, carrot, and mushrooms. Stir-fry for ? minutes stirring all the while.

Soy Maple Glaze
1 cup Maple syrup, Grade A
4 tbsps soy sauce

Combine maple and soy in a small sauce pan over medium heat and reduce to 3/4 cup.

Wasabi Aioli
1 cup egg substitute
3 tbsps fresh lemon juice
1 1/2 tbsps dijon mustard
1/2 tsp kosher salt
2 tsp minced garlic
1 tblsp minced ginger
3 cups canola oil
1/2 cup wasabi powder

Combine garlic, egg substitute, ginger, salt, mustard, and lemon juice in a food processor. Blend at high speed until combined. With the processor still running, slowly drizzle in the oil until emulsified. Combine wasabi power with enough water to make a thick paste. Fold the wasabi into the aioli until blended.

Service
Remove the salmon from the marinade and pat dry. Oil the fillets and grill over high heat for 2-3 minutes on each side or until an internal temperature of 125 is reached. Remove from grill and rest in a warm place.

Plating
Drizzle the soy maple around the plate, and place a mound of rice near the center. Lay the crisp spring roll wrap against the rice and top with the stir fried vegetables. Lay the salmon on the vegetables and top with a quenelle of aioli, sushi ginger, sprouts and sesame seeds.

Sacks Cafe
328 G Street
Anchorage, AK 99501
907-274-4022
www.sackscafe.com

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