Wine & Reading Society

Soy-Glazed King Salmon Loaf with Sunomono Salad

Recipes Double Chocolate Bourbon Cupcakes Soy-Glazed King Salmon Loaf with Sunomono Salad

For the Salmon Loaf:

2 lbs. Boneless, skinless king salmon, finely chopped
2 cups panko bread crumbs
1/4 cup chopped green onion
1/4 cup chopped mint
1/2 cup milk
2 eggs, beaten
1/4 cup sour cream
3 tbsp. Freshly squeezed lime juice
2 tbsp. Sriracha chile sauce
2 tbsp. Butter, melted
1 tsp. Kosher salt

For the Soy Glaze:

1/4 cup soy sauce
1/4 cup honey
2 tbsp. Rice vinegar
1 tbsp. Cornstarch
1 tbsp. Water

For the Sunomono Salad:

1 english cucumber, whole, sliced into very thin coins
1/4 cup kosher salt
3 tbsp. Rice vinegar, or to taste
3 tbsp. Sugar, or to taste

Preheat oven to 350°F.

To make the salmon loaf combine the salmon, panko bread crumbs, green onion, and mint and mix well. In a separate bowl combine the milk, eggs, sour cream, lime juice, sriracha, butter, and salt. Add the egg mixture to the salmon mixture and mix well. On a greased baking pan, form the salmon loaf to approxiamately 10" long, 5" wide, and 1 1/2" high. Bake for 30 minutes. Brush the entire surface of the salmon loaf every minute with the soy glaze during the last 5 minutes of cooking.

To make the soy glaze, combine the soy sauce, honey, and rice vinegar in a small saucepan over medium heat and simmer for 2 minutes. Dissolve the cornstarch in the water and add to the soy mixture. Simmer until soy glaze thickens, about 1 minute. Remove from heat.

To make the sunomono salad, combine the thinly sliced cucumber with the salt and mix well. Cover and refrigerate for 3 hours. Remove the cucumber from the refrigerator and, with your hands, squeeze the cucumber slices to expel as much liquid as possible.

Discard the liquid. Add the rice vinegar and sugar to the cucumber and mix. Taste the sunomono and adjust with additional rice vinegar or sugar as needed.

Serve 1" slices of the salmon loaf with the sunomono salad.

Serves 6.