A restaurant-quality recipe reworked for the home cook from “Secret Restaurant Recipes”.
Makes 4 servings
3-4 tablespoons olive oil, divided
2 red onions, thinly sliced
1 pound mushrooms, quartered
1 pound salmon, skin removed, cut into 1-in wide strips
1 pound tuna, cut into 1-in wide strips
Kosher salt, to taste
Pinch coarse black pepper
2 scallions, green parts only, cut into rings
½ cup cashews
⅓ cup sesame seeds
1 cup sugar
2 carrots, finely diced
1 onion, diced
1 celery rib, diced
2 ounces fresh ginger root, peeled and sliced
4 garlic cloves, minced
½ cup white wine
2 cups low-sodium soy sauce
3 tablespoons cornstarch dissolved in 5 tablespoons water
Lettuce, for plating
1) Prepare the teriyaki sauce: Add sugar to a medium saucepan over medium-low heat; caramelize sugar. When the sugar at the edges of the pan begins to melt, gently stir. Continue to stir gently until sugar is liquefied. (If your sugar turns into rocks, it’s too cold. Raise heat and let it warm up, then gently stir.)
2) Add carrots, onion, celery, ginger, and garlic and cook over medium-low heat, stirring constantly, for 5 minutes. Some of the sugar may harden; that’s okay. Add white wine and cook an additional 5 minutes.
3) Add soy sauce and bring to a simmer. Lower heat; simmer for 1 hour.
4) Strain out vegetables and return sauce to the pan. Bring to a boil over high heat. Stir in cornstarch mixture. When sauce reaches desired consistency, remove from heat. Set aside.
5) Prepare the fish: Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add onions; cook until soft, about 5 minutes. Add mushrooms and cook until completely soft and tender, about 20-30 minutes. Remove from pan and set aside.
6) In the same pan, heat remaining olive oil. Once oil is hot, add fish. Sear on all sides until medium-rare (the tuna will cook much faster than the salmon; remove while you still see pink inside). Remove from pan and set aside.
7) Return vegetables to the pan. Stir in ¾ cup teriyaki sauce and cook for 1 minute. Taste and season with salt and pepper if necessary (extra salt may not be necessary, depending on the type of soy sauce used).
8) Spread lettuce onto each plate. Arrange salmon and tuna in a row on top. Top with mushroom/teriyaki mixture and sprinkle with scallions, cashews, and sesame seeds. Drizzle 1-2 additional tablespoons teriyaki sauce on top.
Recipes from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
I was in New York last week so I know firsthand what sort of spring the east coast has had. I was more than happy to shed my winter wardrobe and return to the balmy warmth of Israel, where spring has fully sprung. Since the growing seasons here tend to be a bit ahead of the States, I have a preview of what will be hitting American farmer’s markets any day now: artichokes, fava beans, asparagus, and the like.
I wanted to make a Shabbat meal that would celebrate springtime, a promise of what’s to come for those still shivering and seeking comfort food. So I came up with a light, healthy, clean meal bursting with the flavors of the season that can be served warm, room temperature, or even made ahead and served cold. The entire menu is parve and gluten free, so it can accommodate a variety of diets.
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