Tuesday, July 20, 2010

Baked Japanese Salmon in Green Tea Broth

I got the inspiration to make this dish by modifying a recipe from a friend, a crazy good cook whose facebook mobile uploads constantly make me drool (check out his blog here). I didn't know what else to call it, but since the marinade has a teriyaki-like flavor and the broth is just dressed-up green tea, "Japanese salmon" seems fitting enough.

The marinade is simple and can be modified depending on whether you want more savory or sweet elements. The broth is even simpler - feel free to create your own variation, as it mainly serves to balance out the intensity of the marinade. The only thing to be cautious about is the cooking time for the salmon. Baking the fish is healthier and easier if you have multiple fillets, but no one likes dried out meat. Or you can pan-sear the salmon if you prefer.

  • 2 salmon fillets (8-10 oz)
  • 4 tbsp soy sauce
  • 2 tsp of Mirin
  • 2 tsp sugar
  • 2 garlic gloves, minced
  • 1 1/2 tsp sesame oil
  • 1 tsp miso dressing
  • 1 teabag of green tea (I used Yamamoto)
  • Salt
  • Honey
  • Optional: Your choice of garnish
  1. Whisk together soy sauce, Mirin, sugar, garlic, sesame oil, and miso dressing. Once the sugar dissolves, pour the mixture over the salmon fillets and marinate for 25 to 30 minutes.

  2. Preheat the oven to 375 degrees.
  3. Line a baking tray with foil and place the salmon on. Drizzle the leftover marinade over the fish as desired.
  4. Bake the fish at 375 degrees for 25 to 30 minutes. To check if it's done, poke at it with a fork - the flesh should flake into pieces.

  5. Brew a cup of green tea (10 to 12 oz) with one teabag and pour into a small serving bowl. Add a dash of salt and a couple drops of honey to taste.
  6. Place each salmon fillet in a bowl or shallow serving dish. Spoon in some of the green tea so it covers the bottom of the bowl/dish. (To use the words of my friend: "How much tea you use here is really up to you. If you like your flavors on the more intense side, use a little less tea. If you like it lighter, use more tea. If you like bland, flavorless fish, then dump the whole cup of tea in. Adjust accordingly.")
  7. Optional: Add garnish as you wish. I used some Japanese rice seasoning (furikake), but you can use thin lemon slices, sesame seeds, seaweed strips, or even some small cooked veggies. Really, it's just for plating, right?