Sakura Shoyu Glazed Salmon with Cold Ume Shiso Soba Recipe from Yama Seafood. Have been wanting to try this recipe for a while. Finally get to make it. It's great. Perfect marinate for the Salmon with a kick of garlic. Soba tossed with spring plum ingredients. Great dish for spring and summer. Only thing is that the sakura/ plum ingredients add up to be a bit pricey (375mL bottle of Sakura Shoyu, Ume Shiso Salt, Plum Paste), but it's worth the investment. I would have never tried these ingredients if not for this recipe, and these will expand my culinary palette. I think adding cucumber or radish slices to this recipe would be nice too. Nice marinate and sauce. This recipe is capable of variations – the salmon could be served with rice or pasta. The soba can also be substituted with udon or pasta or serve alone. I enjoyed this recipe a lot.
Sakura Shoyu Glazed Salmon with Cold Ume Shiso Soba
Recipe from Yama Seafood:
https://www.yamaseafoodla.com/recipes
Ingredients
Salmon & Marinade
4 salmon fillets (~6 oz each)
½ cup Haku cherry blossom shoyu (soy sauce) (bought at Yama Seafood)
1 tbsp Kinjirushi plum paste (bought at Yama Seafood)
2 tbsp honey
2 cloves of garlic, minced
1 tbsp grated ginger
1 tbsp neutral oil
Noodles
8 oz soba noodles (can be substituted with udon; can make more noodles or make sauce 1/2 less for a milder taste)
1 tbsp ume shiso salt (bought at Yama Seafood)
¼ cup shiso leaves (perilla), finely chopped
¼ cup umeboshi (pickled plum), chopped
2 tbsp rice vinegar
1 tbsp sesame oil
Toppings (optional)
Furikake, green onions
Instructions:
Marinate the salmon:
● Combine the Haku cherry blossom shoyu, plum paste, honey, garlic, and ginger in a medium-sized bowl. Mix well.
● Place salmon fillets in a shallow dish or plastic bag and pour marinade over salmon, massaging gently & ensuring all pieces are coated. Refrigerate for 30 minutes (or up to 2 hours)
Prepare the soba noodles:
● Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions (usually 4-6 min).
● Drain noodles and rinse under cold water to remove excess starch (optional: keep noodles in ice bath until ready to assemble).
Bake the salmon and prepare glaze:
● Preheat oven to 425F. Remove salmon from marinade (set marinade aside), allowing excess to drip off to prevent salmon from burning. Place salmon, skin-side down, on a lined baking sheet and bake for 18-20 minutes or until salmon is cooked through and flakes easily with a fork (120F internal temp).
● Pour leftover marinade in a small saucepan and bring to a boil. Once bubbling, lower heat to medium and slowly drizzle in half the oil while stirring. Once oil has mixed in completely, add remainder of oil and continue simmering until glaze has thickened.
Assemble and serve:
● Combine the cooked soba noodles, chopped shiso leaves, chopped umeboshi, rice vinegar, sesame oil, and ume shiso salt in a large bowl. Toss until mixed and noodles are evenly coated.
● Place salmon fillet on top of soba noodle salad, drizzling the sakura shoyu glaze on salmon. Garnish (optional) with furikake and green onions. Serve and enjoy!
