What better way to celebrate a heat wave than with a spicy dish to awaken to your palate? In honor of balmy 109˚ temperatures in Sonoma on Tuesday, we’re excited to share this delicious Soy Glazed Salmon with Wasabi Mashed Potatoes recipe contributed by Chef Jon Mortimer of the Kenwood Inn and Spa. The Kenwood Inn is the ultimate destination in wine country for indulgence—whether it’s an Italian-inspired meal or a decadent therapeutic massage.
As a Certified Executive Chef and adjunct Professor at the Boise State University School of Culinary Arts, Chef Mortimer’s accolades include cooking apprenticeships in Norway and Italy, and authoring the cookbook The Idaho Table. His restaurant Mortimer’s in Idaho has received the renowned Award of Excellence from Wine Spectator, and Chef Mortimer is KBCI’s “Culinary Tip of the Day” correspondent. Check out Jon’s blog for a plethora of grilling recipes.
The savory Soy Glazed Salmon can be prepared on a standard charcoal grill or a more sophisticated gas grill—simply browse a range of luxury options at Outdora and start enjoying true cooking excellence.
Plank Roasted, Soy Glazed Salmon with Wasabi Mashed Potatoes
For the Wasabi Mashed Potatoes:
8-10 small red potatoes
1 Tbs. Butter
¼ cup heavy cream
1 + ½ tsp. kosher salt
1 ½ tsp. wasabi powder
Method: In a 4-quart saucepan bring 2 quarts of cold water and ½ tsp. salt to a boil. Slice the potatoes in ½ inch thick pieces and add to the water. Boil for ten to twelve minutes or until the potatoes break easily when touched by a fork. Strain the water off the potatoes and place them in an electric mixing bowl. With a whisk attachment beat the potatoes till smooth then add the remaining ingredients and whip for an additional 30 seconds.
For the salmon:
6-six ounce salmon filets (boneless and skinless)
½ cup honey/soy glaze (recipe below)
Oil (for the plank)
Method: Place the salmon filets carcass side down (opposite of skin side) on a well seasoned grill for 90 seconds before rotating 40 degrees. Cook an additional 90 seconds flip and repeat the process. Baste the top with the soy glaze and leave on the grill until just barely cooked through (slightly opaque in the middle). Remove from the grill and glaze coat the filets with the rest of the honey soy glaze.
To serve: place ¾ cup of the wasabi mashed potatoes in the center of 6 warm plates and place the salmon filets on top of the mashed potatoes. Garnish the salmon with the vegetable slaw if desired
For the honey soy glaze:
½ cup soy sauce
2 Tbs. honey
1-cup rice wine vinegar
1 oz. ginger root
1 tsp. sesame oil
1 tsp. roasted garlic
12 cilantro leaves
1 Tbs. cornstarch dissolved in water
Method: Combine all ingredients in a saucepan except the cornstarch and bring to a boil. Reduce the heat and allow to simmer for ten minutes. Bring the mixture back to a boil and whisk in the cornstarch solution. Pass the glaze through a strainer and allow to cool slightly before using.