RECIPES: Chef Nobu Shares His Favorites

Pan-fried salmon, scallop tiradito and baby spinach salad with fried miso.

March 5, 2010 — -- To read the "Nightline: Platelist" profile of Nobu, click HERE.

All recipes courtesy of Nobu.

Pan-Fried Salmon With Genmai Salsa

Serves 2


2 salmon fillets with skin (about 5 oz each)



extra virgin olive oil

micro cilantro

For the salsa:

3 tablespoons genmai (brown rice), boiled

2 tablespoons tomato, finely diced

2 tablespoons cucumber, deseeded and finely diced

2 tablespoons red onion, finely diced

1/2 tablespoon jalapeno, finely chopped

1/2 tablespoon cilantro (coriander) leaves, finely chopped

2 tablespoons extra virgin olive oil

1 teaspoon lemon juice

1 teaspoon light soy sauce


black pepper

To make the Genmai Salsa, place all the ingredients in a bowl and mix well.


1. Take the skin off the salmon fillet, season the salmon with salt and pepper.

2. In a heated frying pan with some olive oil, pan fry the salmon skin with the outer side facing the heat. Place the salmon fillet on top of the skin while doing this to add weight and prevent it from curling. Once the skin stays flat move the salmon fillet and pan fry on its own. Flip the skin so it gets crispy on both sides and take out when done.

3. Move the salmon in the frying pan to the salamander and broil until medium rare.

4. Plate some Genmai Salsa, place the salmon fillet on top of the Genmai Salsa, then top the salmon with the Genmai Salsa again. Garnish with some micro cilantro on top, and prop the salmon skin against the salmon fillet.

Scallop Tiradito

Serves 2


3 scallops

1/2 cucumber

cilantro (coriander) leaves

rocoto chili paste

salt flakes

1 tablespoon & 1 teaspoon freshly squeezed yuzu juice

2 tablespoons and 2 teaspoons freshly squeezed lemon juice

2 mountain berries or mini tomatoes


1. Extract the scallops from their shells, remove the innards, beard, etc. and take off the frilly membrane. Aim to cut each scallop across its depth into 1/5 inch slices.

2. Slice the cucumber into very thin discs and carefully arrange the slices in the middle of a serving plate. Surround the cucumber with the scallop slices.

3. Place on each scallop slice some cilantro (coriander) leaves and a little dollop of rocoto chili paste, then sprinkle with salt flakes.

4. Make a yuzu lemon sauce by mixing the yuzu and lemon juices, and pour this around carefully.

5. Top the cucumber with the mountain berry or mini tomato for garnish.

Baby Spinach Salad With Dried Miso and Grilled Shrimp

Serves 2


10 large shrimp



2/3 cup (60g) sliced leeks

vegetable oil for frying

8-10 oz baby spinach

2 tablespoons extra virgin olive oil

2 teaspoons truffle oil

1 tablespoon yuzu juice

6 pinches freshly ground pepper

2 tablespoons grated Parmesan cheese

2 tablespoons Dried Red Miso

For the dried miso:

makes about 1/2 cup (80g)

Using a palette knife, spread 2/3 cup (180g) miso (any type of cooking miso such as red, white and yellow works well) as thinly as possible on a nonstick baking mat. Place in a warm area to dry out naturally, for 1 to 2 days. Alternatively, dry in a 230F (110C) oven for 1 to 2 hours, being careful not to allow the miso to darken. Crumble evenly. Keep in an air-tight container.


1. Season the shrimp with salt and pepper. Grill both sides until medium rare and set aside.

2. Deep-fry the leeks at 320F (160) until crisp. Set aside.

3. Dress the spinach leaves with the olive oil, truffle oil, yuzu juice, ground pepper, and Parmesan cheese. Mix in the fried leeks. Toss in the Dried Red Miso at the end, right before serving, so it stays crunchy.