Charlie Trotter"S Salmon With Oysters, Hijiki Seaweed And Broth

Directions

1. Soak the hijiki seaweed in cool water for 20 min. Drain and set aside.
2. In a saute/fry pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking warm, saute/fry the salmon for 1 1/2 min. Turn and continue cooking for 35 seconds. Remove from the pan.
3. In the same pan, heat 1 Tbsp. of butter, add in the leeks, and reduce the heat. Simmer the leeks for 2 min. Add in the preserved ginger and deglaze with rice vinegar. Add in the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to hot through. Add in the shiso, whisk in the remaining butter and season with salt and white pepper.
4. To assemble, spoon the oysters and leek proportionately into a shallow bowl. Place the salmon on top and spoon in the broth.
5. This recipe yields 4 servings.
6. Comments: The original recipe title as listed is "Charlie Trotter"s Salmon With Olympia Oysters, Hijiki Seaweed, And Ginger-Shiso-Mirin Broth".