Want to hear the story of that chubby baby Yukon Salmon?
Wild Yukon River Salmon has been unavailable to us (in the United States) for all those years, until now. The Japanese always bought (hogged) them all, leaving us with little to none. With the Japanese economy on a decline, we are gaining access to some Yukon Salmon!
What’s so good about it, you ask, that causes two nations to fight over it. Well, you may have heard of Copper River Salmon (which is pretty amazing). Salmon from the Copper River swim about 300 miles to get to the other end of the river. Salmon from the Yukon River swim about 2,000 miles. Yup, 2,000 miles. In order to make that long journey, all the salmon in the Yukon River need to fatten up and gorge as much as possible. So, these salmon are perfectly tender, fresh, and wild tasting.
Crispy Salmon with Japanese Tea Rice
- Kosher salt
- 3/4 cup shelled frozen edamame
- 1 jasmine green tea bag
- 1 cup uncooked white rice
- 4 boneless skinless Yukon River salmon filets, about 5 ounces each (can substitute any type of salmon)
- 1 teaspoon vegetable oil
- 3/4 tablespoon rice vinegar
- 1/2 tablespoon water
- 1/4 teaspoon granulated sugar
- 1 teaspoon mayonnaise
- Wasabi paste to taste
- Rinse rice and add to the rice cooker. Heat 1.5 cups of water and add tea bag to the water. Let it sit for one minute. Pour the tea water and the tea bag into the rice cooker. Set the rice cooker on “quick” cook.
- Fill a saucepot with enough water to cook the edamame and a pinch of salt. Bring to a boil. Add the edamame and cook until bright green but not soft, about 1 minute. Remove with a slotted spoon and set aside on a large plate.
- While the rice cooks, cook the fish. Season the salmon with salt on both sides. In a medium nonstick skillet, heat the oil over medium-high heat until shimmering. Place the fish, presentation side down, in the skillet, and sear until golden and crispy, about 6 minutes. Using tongs or a fish spatula, carefully flip the fish over and cook on second side until barely cooked through, about 2 minutes longer. Transfer to a paper towel-lined plate to drain excess oil.
- Whisk the rice vinegar, water, sugar, mayonnaise, wasabi paste, and a pinch of salt together in a bowl. Add the warm edamame, and stir to combine. Divide rice between two plates. Top with fish and edamame.