Pacific Northwest-inspired Negitorodon

Ingredients

In this Pacific Northwest adaptation, we substitute the traditional tuna with wild salmon, a staple of the region. The marinade incorporates maple syrup, which adds a hint of sweetness reminiscent of the area's maple forests. The rice is infused with local herbs like dill, parsley, and chives, enhancing the dish with the vibrant flavors of the Pacific Northwest. We alse have the original recipe for Negitorodon, so you can check it out.

• 1 lb (450g) wild salmon fillets 1 lb (450g) wild salmon fillets
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cups (470ml) cooked white rice 2 cups (470ml) cooked white rice
• 1/4 cup (15g) chopped fresh dill 1/4 cup (15g) chopped fresh dill
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh chives
• 2 green onions, thinly sliced 2 green onions, thinly sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   In a small bowl, whisk together the soy sauce, maple syrup, and grated ginger.
3. 3.
   Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for 15 minutes.
4. 4.
   While the salmon is marinating, combine the cooked white rice, chopped dill, parsley, and chives in a mixing bowl. Mix well to evenly distribute the herbs.
5. 5.
   Transfer the marinated salmon to a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. 6.
   Divide the herb-infused rice among serving bowls. Top each bowl with a portion of the baked salmon fillets.
7. 7.
   Garnish with thinly sliced green onions and serve immediately.

Treat your ingredients with care...

• Salmon — Choose fresh, wild-caught salmon for the best flavor and texture. Remove any pin bones before marinating.
• Maple syrup — Opt for pure maple syrup rather than artificial pancake syrup for a more authentic and natural taste.
• Fresh herbs — Use locally sourced, organic herbs for the freshest and most vibrant flavors.

Tips & Tricks

• For an extra burst of flavor, squeeze fresh lemon juice over the salmon before serving.
• Experiment with different herbs based on seasonal availability and personal preference.
• If you prefer a sweeter marinade, increase the amount of maple syrup.
• Serve the Negitorodon with a side of pickled ginger or a drizzle of soy sauce for added depth of flavor.
• Leftover salmon can be enjoyed cold in salads or sandwiches the next day.

Serving advice

Serve the Pacific Northwest-inspired Negitorodon in individual bowls, allowing each person to customize their toppings and garnishes according to their taste preferences.

Presentation advice

Arrange the herb-infused rice in the center of each bowl, placing the baked salmon fillets on top. Sprinkle the thinly sliced green onions over the dish for a pop of color. For an elegant touch, garnish with a sprig of fresh dill or parsley.