Savoury Salmon — Japanese Banana-Leaf Style

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  • Duration:
  • Intended for: 2
  • Difficulty level: Moderate
  • Prepares in: 4 steps
  • Comments: 0
  • Ingredients: 11
Published 1 recipe

Hajime Sato is the chef and owner of Seattle’s Mashiko sushi bar—the city’s first sustainable sushi restaurant. When he switched over to an all-sustainable menu…

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Ingredients
  • Wild Keta/Chum Salmon6 oz
  • Sake1/2 cup
  • Soy1/4 cup
  • Grated ginger1/4 tsp
  • Lime juiceDash
  • Sea saltDash
  • Sliced shallots (or any onions)1/4 cup
  • Diced shiitake mushrooms (or any mushrooms)1/4 cup
  • Chopped shiso (or dill)Pinch
  • Banana leaf (thawed)1
  • Bamboo skewer2
4 Steps to complete

1. Marinade

2. Banana Leaf

3. Salmon Fillet

4. Banana Leaf

Recipe Description

Chef Hajime Sato shares a  savoury salmon recipe — one where you get to play with your food first

When you pair salmon and Japanese banana leaf steaming techniques your taste buds are in for a treat! The leaf helps the salmon cook up tender and juicy, while at the same time giving the fillet a nutty, slightly buttery taste. The leaf also helps to perfectly infuse the fish with the flavours of shiitake mushrooms, and shallot onions. Yum!

This recipe uses an affordable and often overlooked species, chum or “keta” salmon, and it comes to us courtesy of Chef Hajime Sato of the beloved Mashiko restaurant in Seattle. So what’s Chef Sato’s favorite part of this dish? Not only does it create perfectly savoury salmon — but it’s  fun to prepare! Folding the banana leaves just right is part of the challenge here.

It’s not everyday a recipe comes along that simultaneously tests culinary and origami skill, but don’t worry— pleasure, not perfection, is the goal!

Did you know that marine mammals approaching too close to salmon farms are routinely shot and killed by “predator control” workers, accounting for hundreds of animal deaths each year? Click here to lean more!

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