Grilled Oregon Chinook in Matsutake Ginger Broth

1/4 cup tamari or shoyu

2 ounces fresh ginger root, peeled and sliced

1 tablespoon chili paste

2 tablespoons lemon zest

1/2 tablespoon sugar

6 (6-ounce) portions wild salmon (Chinook)

1/8 cup vegetable oil

1 1/2 cups julienned carrots

1 cup cleaned and diced leeks

1 cup julienned scallions

Seasoned broth, recipe follows

Sticky rice cakes, recipe follows

6 ounces matsutake mushrooms, grilled and sliced

1 tablespoon toasted sesame seeds

 

1 large onion, peeled and chopped

3 sticks celery, chopped

2 quarts water

1 piece konbu (dried giant kelp)

1 cup tamari or shoyu

4 ounces fresh ginger rootr, sliced

1 tablespoon chili paste

1/2 cup rice wine vinegar

2 tablespoons sugar

1 ounce katsuo bonito shavings

 

5 tablespoons rice wine vinegar

5 tablespoons sugar

4 teaspoons sea salt

3 1/3 cups short-grain rice, washed

4 cups water

1 (4 by 4-inch) piece konbu

 

Preheat grill. Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the salmon portions in a shallow dish. Turn the fish to coat it evenly, cover with plastic wrap and refrigerate for 2 hours. Remove the salmon from the marinade and blot dry with paper towels. Brush the salmon with the oil on all sides. On a hot grill cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes. Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes. To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon. Finally, sprinkle with the toasted sesame seeds. Seasoned Broth:  Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids.  Sticky Rice Cakes:  Bring the rice vinegar, sugar and sea salt to a boil in a small saucepan, remove from the heat and set aside. Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat. When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel. Turn the cooked rice out onto a tray or large bowl and fan it to cool. Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes. Lightly wrap the cakes and hold in a warm place until serving time.