SAUCES FOR SALMON STEAKS RECIPES

Name: Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces
Prep time: 35 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 8 to 10 servings
Ingredients: 1 pound skinless salmon fillet, sliced into 1-inch-thick strips; 1 pound skinless tuna loin, sliced into 1-inch-thick strips; 1 pound yellowtail fillet, sliced into 1-inch-thick strips; Canola oil; Salt and freshly ground black pepper; Garlic-Lime Aioli, recipe follows; Spicy Ponzu, recipe follows; Orange-Ginger Sauce, recipe follows; 1 cup mayonnaise; 2 cloves garlic, smashed to a paste with salt; Zest and juice of 1 lime; Salt and freshly ground black pepper; 1/2 cup soy sauce; 1/4 cup fresh lemon juice; 1 teaspoon chile-garlic sauce; Pinch sugar; Freshly ground black pepper; 1 tablespoon canola oil; 2 tablespoons peeled and finely grated fresh ginger; 1/4 teaspoon red chile flakes; 1 1/2 cups fresh orange juice; 2 tablespoons light brown sugar; 2 tablespoons low-sodium soy sauce; Juice of 1 lime; 2 tablespoons rice vinegar; 1/2 teaspoon grated orange zest; 1/4 teaspoon grated lime zest; 1 large scallion (white and green part), thinly sliced; 1 teaspoon toasted white sesame seeds

SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SA…

Seared Tuna, Yellowtail and Salmon with Three Dipping Sa… image

Provided by Bobby Flay

Total Time 2 hours 45 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 29

Ingredients

1 pound skinless salmon fillet, sliced into 1-inch-thick strips
1 pound skinless tuna loin, sliced into 1-inch-thick strips
1 pound yellowtail fillet, sliced into 1-inch-thick strips
Canola oil
Salt and freshly ground black pepper
Garlic-Lime Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced
1 teaspoon toasted white sesame seeds

Steps:

Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

TOP SECRET RECIPES | BENIHANA DIPPING SAUCES RECIPE

Top Secret Recipes | Benihana Dipping Sauces Recipe image

The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 minutes0S

Prep Time 2 minutes30S

Cook Time 2 minutes30S

Number Of Ingredients 12

Ingredients

Nutrition Facts : Calories 10 calories

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SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SA…

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Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

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TOP SECRET RECIPES | BENIHANA DIPPING SAUCES RECIPE

The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
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