Soy-Ginger Salmon

For the salmon marinade:
1 cup    soy sauce
¼ cup    molasses
½ cup    ginger root, grated
3     garlic cloves
1 tbsp.    brown sugar
1 tsp.    rice wine vinegar

Procedure:

• Mix all ingredients and place six pieces of 6-oz. salmon, flesh down, into marinade for 24 hours

For the jasmine rice:
3 ½ cups    water
2 cups    jasmine rice
1     bay leaf
2     whole cloves

Procedure:

• Combine all ingredients and boil rice.
• When water is almost gone (little bubbles appear on surface of rice), take off heat and cover, to steam for 15 mins.
• Take out bay leaf and cloves.

For the pickled red onions:
2     red onions
1 cup    red wine vinegar
1/2 cup    sugar
1    whole clove
1    cinnamon stick
1 tsp.    salt
1 1/2 cups    water
1 tbsp.    pickling spice

Procedure:

• Combine all ingredients except onion in sauce pot, and bring to a boil.
• Julienne onions and place in 2-quart container.
• Pour liquid over onions, placing a piece of parchment paper over onions to weigh them down so onions stay completely submerged. Refrigerate.

Final Preparation:
1    zucchini
1    leek
1/2 cup    half & half
1 cup    cornmeal
1/2 cup    cornstarch
1/2 tsp.    black sesame seeds

Procedure:

• Take salmon out of marinade and reduce to nappe.
• Cook salmon at 400 degrees in a convection oven on a cedar plank for about 10 minutes, for medium rare.
• Take zucchini and cut into half moons and soak in half-and-half.
• Dredge the zucchini in corn meal and fry in rice oil.
• Take one leek and run it through the pasta cutter; dredge in corn starch and fry.
• Take pickled red onion and mix in black sesame seeds.
• Place rice down and make a star with the zucchini.
• Place the salmon on top of the zucchini.
• Finish with pickled red onion, leeks and sauce (be sure not to pour sauce over leeks).

Serves 6

Submitted by Rian Mulligan, Head Chef, Tetherow Golf Club, Bend, Ore.

Tags: Rian Mulligan Salmon Tetherow Golf Club