by MK Burnell
Just like us, Harney Sushi takes their aphrodisiacs seriously. They know that just a splash of sake, a pinch of wasabi and a bit of rice wine vinegar go a long way towards turning dishes like oyster shooters or salmon sashimi into an unforgettable seductive experience.
Here’s a treat for our West Coast readers. We’re always on the lookout for enticing new venues and recipes that showcase the seductive potential of seafood – so imagine our delight when we learned about San Diego’s sustainable sushi hotspot, Harney Sushi!
Just like us, Harney Sushi takes their aphrodisiacs seriously. They know that just a splash of sake, a pinch of wasabi and a bit of rice wine vinegar go a long way towards turning dishes like oyster shooters or salmon sashimi into an unforgettable seductive experience.
With a menu featuring only fish whose consumption does not negatively impact the ecosystem, Harney combines fresh ingredients and visual flair with a passion for environmental responsibility that we find very sexy. Their house special rolls demonstrate a particular talent for taking components of traditional sushi and creating something modern and a bit unexpected. The Hope Fuego roll takes shrimp tempura, spicy crab and seared tuna and pairs them up with creamy avocado for a deliciously fresh surf-and-garden flavor; the whole affair is wrapped in soy paper and served with a micro asian green and wasabi aioli. The other rolls are no less tempting, and the daily specials always feature the freshest catch.
If you’re in the San Diego area, we highly recommend a visit to Harney – and don’t forget to tell us all about your experience!
Meanwhile, for those of us who are longing for that California sunshine, here’s a salmon recipe courtesy of Harney Sushi to try at home. It’s a little sweet, a little savory, and guaranteed to heat things up.
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Eskimo Candy with Blackberry Salad
Serves 2
Ingredients
6-8 oz Wild Caught Alaskan Salmon
2 oz Real Maple Syrup
Salt
Black Peppercorn
Extra Virgin Olive oil
Small bunch of Mizuna Japanese Mustard greens
1 cup Blackberries
1 lemon
Small bouquet Honeysuckle flowers
Directions:
Season the salmon fillet on both sides with salt and fresh ground pepper.
In a medium sauté pan (non-stick if you have it but not necessary) throw in a splash of olive oil and put on a medium flame. You don’t have to wait for the pan to heat up to temperature. A little trick is to place the salmon in skin-side down, while the pan is still warming up. It won’t stick, and the skin, which is the best part, the bacon of the sea, will get crisp evenly. You want to let the salmon cook about 70% of the way through from the bottom up, by the time the skin is nice and crispy, and the salmon mostly cooked, you can finish it by flipping it over and searing the top. Kill the flame and dress the salmon with maple syrup, and a liberal crushing of black pepper over the top. Remove from the pan and let the salmon drain and rest on a paper towel while you arrange the salad.
Make sure you’ve rinsed and cleaned the greens and berries, the honeysuckle blossoms are optional, but if you take the time to find them, they smell like summer, and you can suck the nectar out of them as part of the salad. It’s beautiful and functional. Get artistic and arrange the blackberries, Mizuna, and honeysuckle into your salad. Dress the salad with a drizzle of extra virgin olive oil, salt, pepper, and a squeeze of lemon.
Cut your salmon fillet into strips, reminiscent of bacon, and arrange the strips in a way that visually compliments your salad, and serve. Try pairing with a Cakebread Cellars Chardonnay.
Bon appetit!
