Japanese Culture in New York - Chopsticks NY

- vol.4 -

Recipe courtesy of Masato Shimizu

The executive sushi chef of 15 East (formerly of Jewel Bako), Masato Shimizu amuses gourmands with his skillful technique and sophisticated sense in this highly refined restaurant. This time, he introduces Salmon Baked in Foil with Sea Urchin Mayonnaise. With its pale, soft color and fresh smell of yuzu and mitsuba (honewort), it offers a flavor perfect for spring. “Salmon, sea urchin, mayonnaise–each of them has a distinct flavor. But if you use the right amounts to balance their flavors, they create a surprisingly nice harmony,” says Chef Shimizu. Sea urchin mayonnaise becomes much more flavorful after aging just one night. You can do up to Step 5 (see below) in advance and just bake the salmon right before serving.

15 East
15 E. 15th St. (bet. Union Square West & 5th Ave.)
New York, NY 10003
TEL: 212-647-0015 www.15eastrestaurant.com

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Ingredients (Serves 2 people)
1/2 tablespoon butter
2 (4-oz. each) salmon fillets with skin
(salt & pepper to season)
mitsuba
julienned yuzu peel (lemon or lime can be substituted)

[Mixture-A]
1/2 stalk celery
1/8 piece onion
12 oz. mayonnaise (Japanese mayonnaise preferred)
1 teaspoon mirin
1 teaspoon soy sauce
1 tablespoon sea urchin

*Bottled sea urchin is available in Japanese grocery stores. If you can’t find it, you can use shrimp or scallops instead.

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Steps
1. Place all the ingredients of Mixture-A in the work bowl of a food processor. Pulse until smooth. If you don’t have a food processor, julienne celery and onion and mix them with the rest of the ingredients in a mortar.

2. Rub butter on a sheet of foil and place salmon fillet, skin side down, atop sheet.
3. Spoon mixture from Step1 over salmon and season with salt and pepper.

4. Fold sides of foil over salmon and seal completely. Make sure to leave some space inside foil.
5. Leave wrapped salmon in refrigerator overnight.
6. Preheat oven to 375 degree F.
7. Place wrapped salmon on baking sheet and bake for 10 minutes.

8. Open foil, add mitsuba and yuzu peel, seal foil again, and bake another three minutes.
9. Place wrapped salmon on plate and open foil as you eat.