Title: Terry's Salmon with Oysters, Hijiki, Ginger Shisi-Mirin B
Categories: Fish Salmon
Yield: 4 Servings

1	tb	Dried hijiki seaweed
2	ts	Grapeseed oil
4	x	60 grams salmon pieces, skin
		On
2	tb	Butter
125	g	Leeks, cut into rings
1	tb	Preserved ginger
1	tb	Rice vinegar
3	tb	Mirin
110	ml	Fish Stock (see Basic
		Recipes)
32		Olympia Oysters
		TB shiso salt and pepper

Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside.In a medium saut pan, heat the grapeseed oil over a medium-high heat. Slit the skin on top of the salmon to prevent the salmon from buckling. Saut the salmon, skin side down, for 1 minutes. Turn and cook for 30 seconds or so. Season with salt and pepper and remove to a warm place. In the same pan, melt 1 tablespoon of butter,add the leeks, and turn the heat down to medium. Stew the leeks for 2 minutes or so until they soften. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and Fish Stock, bring to a boil, and remove from heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to just warm through. Add the shiso, whisk in the remaining tablespoon of butter, and season to taste with salt and pepper. Spoon the oysters and leeks evenly into 4 warm bowls, place a piece of salmon on top, and spoon in the broth.

"Recipes from a real Chef" Terrys Mitchell's Recipes

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