2 cups soy sauce
Juice and zest of four (4) oranges
6 tablespoons brown sugar
8 garlic cloves, whole, peeled
2 tablespoon chopped ginger
2 tablespoons white sesame seeds
1 tablespoon canola oil (reserved for searing salmon)
4 pieces 7-ounce portions of salmon (Faroe Island Salmon preferred)
Combine soy sauce, orange juice and zest, brown sugar, garlic, and ginger. Simmer 15 minutes on low flame, add sesame seeds and cool.
Once marinade is chilled, marinate salmon for 1 hour.
2 pounds medium sized sweet potatoes
2 ounces of honey
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup extra virgin olive oil
½ cup sparkling water
Salt to taste
Peel and steam the sweet potatoes until tender (they are done when a knife can be passed through the potato without resistance.
Place potatoes in food processor, mix for 30 seconds, stop and scrape down the bowl of the food processor and add the smoked paprika, cinnamon, nutmeg and honey.
Continue mixing and add the olive oil in a continuous slow stream and some of the sparkling water to form a loose mixture that resembles smooth mashed potatoes (you may not need all of the sparkling water).
Check to see if the mixture needs salt and reserve for service.
8 heads of Baby Bok Choy
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
¼ cup sliced scallions (use the scallion whites and the light green part)
1 Tablespoon canola oil
Preheat your sauté pan and lightly sauté the chopped ginger and garlic until fragrant but not browned. Add the scallions and cook until softened.
Lay the baby bok choy in the pan and lower the heat to the lowest possible flame and cover with another pan to steam. Add a tablespoon of water if the pan is too dry.
Cook the bok choy until tender and turn off the flame, but keep the bok choy covered.
Preheat oven to 350F
After 1 hour, remove the salmon from the marinade and pat dry on absorbent towels.
Heat a sauté pan, add 1 Tablespoon of reserved oil from the Teriyaki ingredients and sear the fish, top side (the side that will be facing up on the plate) first to achieve a nice sear, flip the fish and place in oven for 12 minutes (this should produce a medium cooked salmon).
Remove fish from oven.
Evenly distribute the sweet potato puree on four plates, place the salmon on top of the puree and evenly distribute the bok choy on the plates.
Garnish with white and black sesame seed or crispy Chinese noodle for texture.
Note: the teriyaki marinade and sweet potato puree may be prepared up to 72 hours in advance for ease of preparation.