Courtesy of Chef Megan Turner from Re-Bar Modern Food Ltd.
Directions for: Mt. Fuji Stir Fry with Pan Seared Wild Salmon
Ingredients
Miso Ginger Saucecup fresh ginger, peeled and roughly chopped
1 cup red miso paste
cup mirin
cup tamari
cup sesame oil
Stir Fry1 Tbsp salt
9 oz buckwheat soba noodles
1 Tbsp sesame oil
4 Tbsp vegetable or grape seed oil
4 1/4-lb wild Cobo salmon fillets, skin-on, deboned
1 small white onion, sliced
12 large oyster mushrooms, stems removed and caps torn in half
1 small sweet bell pepper, sliced
1 medium Japanese eggplant, halved lengthwise, and chopped into pieces as big as the mushrooms
6 heads small crisp baby bok choy, trimmed and separated, with larger leaves cut in half lengthwise
1 sheet nori, cut into small threads
Toasted sesame seeds, for garnish
Kosher salt
Fresh cracked black pepper
Directions
Miso Ginger Sauce1. In the bowl of a food processor, combine ginger, miso paste, mirin, tamari, and sesame oil.
2. Blend until ginger is pured.
3. While the food processor runs, slowly add cup room temperature filtered water.
4. Once water has been integrated, stop the food processor. Remove the lid and scrape the sides.
5. Continue blending until consistent.
6. Pour sauce into a container and set aside until assembly.
Stir Fry1. Add 1 tablespoon of salt to a large pot of water and bring to a boil.
2. Drop soba noodles into the boiling water and cook for 5 minutes, stirring frequently, to prevent clumping.
3. Strain noodles in a colander and rinse with cool water.
4. Toss noodles with 1 tablespoon of sesame oil.
5. Set noodles aside.
6. Add 2 tablespoons of oil each to two large pans and heat over medium high heat.
7. Season both sides of each salmon fillet with pepper and a pinch of salt.
8. When oil is hot, place all 4 salmon fillets into the first pan, skin-side down.
9. Reduce heat to medium and continue cooking for about 3 minutes; flip to the second side and continue cooking for 2 minutes, until salmon is firm to the touch.
10. Remove salmon from heat and let rest for 1 minute.
11. Add onions, mushrooms, bell peppers, and eggplant to the second pan.
12. Season with 1 tablespoon of salt and fresh cracked black pepper, to taste.
13. Allow vegetables to cook for 3 to 4 minutes, stirring occasionally to prevent burning, until the vegetables have softened slightly but are still firm.
14. Stir the bok choy, cooked soba noodles, and at least of the miso ginger sauce into the pan of vegetables.
15. Using tongs, mix the ingredients together over medium heat and season with a pinch of salt and fresh cracked black pepper.
16. Finish tossing the vegetables, noodles, and sauce until the baby bok choy is tender but still crisp at the stem but the noodles are still firm.
17. Add more miso ginger sauce, if desired.
18. Divide the stir fry and noodles between four plates and sprinkle nori threads over top.
19. Lay the salmon over the nori and garnish with sesame seeds.
20. Serve immediately.
See more: Asian, Dinner, Seafood, Stir-Fry, Vegetables