by Executive Chef Manly Slough Kinser Surfside Club, Okinawa,
Cedar-Roasted Salmon with Pickled
Ginger and Garlic Soy Paste - serves 4
Japan intersects with the Pacific Northwest in this lively cross-cultural
preparation of planked salmon. Easy to prepare, it's guaranteed
to tantalize your taste buds. Find thinly sliced pink pickled ginger
with prepared sushi in the refrigerated deli section of your supermarket
or packed in jars with other Asian ingredients. For an interesting
"bite," add a pinch of zesty wasabi, or any amount to
suite your taste for heat, into the garlic-soy paste. An optional
topping of capers adds another crisp layer of flavor to the fish
4 (8-ounce) salmon fillets
2 whole bulbs garlic
4 tablespoons soy sauce
6 slices pickled ginger
1/4 teaspoon wasabi powder or amount desired, optional
1 tablespoon capers, optional
Heat oven and plank to 375° F
Salmon with Pickled Ginger and Garlic Soy Paste
To roast garlic, use a sharp knife and slice across tops of garlic
bulbs, just exposing the tops of the cloves. Place on the heated
plank; drizzle each bulb with olive oil. Roast for 40 minutes
or until garlic is very tender. Cool. Squeeze out soft, roasted
garlic from the papery skins surrounding each clove into a small
bowl. Discard skins.
Return plank to the oven.
In a small bowl, mix garlic with soy sauce to make a thin paste
that can be brushed on top of the salmon. Add wasabi if desired
and stir to blend. Use a small pastry brush to brush the paste
onto the salmon. Lay 5 to 6 slices of pickled ginger across each
fillet; sizes of ginger will vary, so arrange slices to cover
most of fillet surface. Top with a sprinkling of capers if desired.
Arrange salmon in the center of the preheated plank. Roast 20
to 30 minutes or until fish just begins to flake.
Note: If desired, add 1/2 teaspoon of sesame oil to the garlic-soy
paste to intensify the flavors with more Asian flair.