Ginger-marinated Salmon with Fried Shitake Mushroom Chopsticks

Alyeska Resort

From Executive Chef Al Levinsohn
Alyeska Resort

Salmon cure:

5 oz. Center cut piece of salmon filet, skin on
5 oz. Kosher salt
2 1/2 oz. Granulated sugar
1/4 Tbsp. Rough cut ginger
1 ea. Serrano chili
1 ea. Bunches cilantro
1 Tbsp. Ground white pepper
1/3 cup Sweet soya sauce

Salmon cure procedure: combine all ingredients except salmon in food processor fitted with a steel blade. Process until mixture is uniform and green. Pack salmon cure mixture all around salmon filet. Cover with plastic wrap and refrigerate, skin side up, for 24 hours. After time has elapsed, remove salmon from salmon cure, rinse lightly, and pat dry.

Baste salmon flesh with sweet soya and place skin side up in a small flat pan, so that flesh surface is in contact with the soya. Refrigerate for 24 to 48 hours until flesh is stained dark brown. Remove fish from soya and wrap in cheesecloth until needed. Salmon will keep for 2-3 weeks.

Mushroom Chopsticks:

4 large Fresh wanton squares, 6″ by 6″
12 Shitake mushroom caps, finely chopped
1 1/4 Tbsp. Fragrant peanut oil
2 tsp. Chopped fresh cilantro
1/2 Finely diced serrano chili
1/3 tsp. Diced ginger root
1 Tbsp. Soy sauce
1 Tbsp. Sake
1 Egg, lightly beaten
Peanut oil for deep frying

Chopstick Procedure: In a large sauté pan, heat the peanut oil and add the mushrooms. Sauté well, 8-10 minutes. Add chilis, ginger and cilantro and sauté for a few more minutes. Add soy sauce and sake and cook until all liquid had evaporated, stirring occasionally until mushroom mixture is dry.

Cut wantons in half to form 8 large triangle. Coat the skins lightly with egg wash. From a pastry bag fitted with a small round tip, pipe a thin bead of mushroom puree along the longest side of the triangle. Roll up tightly to form a pencil-shaped wanton.

Fill a deep saucepan with about 3 inches of peanut oil and heat until smoking. Deep-fry the wantons carefully so that they do not bend and become misshapen. Fry only until light brown. Let drain on paper towels.


2 Tbsp. Mustard powder
1 Tbsp. Sour cream
1 Tbsp. Water
2 Tbsp. Sweet soya

Cut 12 paper-thin slices from the cured salmon filet.

Prepare a thin sauce with the mustard, sour cream and water and drizzle randomly with a fork around a large dinner plate. Drizzle sweet soya over mustard with a fork. Arrange 3 slices of salmon on one half of plate with darkened edge toward the outside.

Quickly deep-fry the mushroom chopsticks again until golden brown and crisp. Arrange, slightly crossed, on empty half of plate. Garnish with baby greens and julienne vegetables tossed with a milk peanut and sesame oil vinaigrette.