Birthday Dinner {Japanese Style Surf & Turf}

Frank turned 26 yesterday! And for his birthday, I cooked up a Japanese Style Surf and Turf dinner. Here’s what was served:

  • Sushi Take-Out: Rainbow Roll & Eel with Avocado Roll
  • Soy Vay marinated salmon
  • Teriyaki marinated flank steak
  • Zucchini & shitake mushroom stir-fry
  • Soba noodles
  • Side salad with ginger dressing
  • Orion Japanese beer

Here’s how I did it!






1/3 cup of Soy Vay teriyaki sauce (I’ve talked about this on the blog before…if you haven’t had this yet, run to your grocery store now!!)

1 lb. fresh salmon, skin on


1. In a dish, place the salmon and pour the marinade on top

2. Let sit in the fridge for at least 20 minutes or until ready to cook

3. Place salmon on a foiled and oiled baking dish/tray

4. Bake in the oven at 400 degrees for 20-25 minutes until cooked through

5. Set aside. When ready to serve, use a spatula to remove the salmon from the skin


Flank Steak


0.75 lb flank steak

1/4 cup of soy sauce

3 garlic cloves, minced

1 tbsp. sugar


1. In a dish, combine the soy sauce, garlic and sugar

2. Stir until well combined; the sugar should dissolve

3. Add the flank steak to the dish and coat well with sauce

4. Let sit for at least 30 minutes or until ready to cook

5. In a sauce pan (or cast iron skillet), coat with canola oil and heat

6. Sear the flank steak for 2 minutes on one side, flip, then cook for one more minute

7. If you do not have a cast iron skillet (I do not), place the seared steak on a foiled and oiled baking dish

8. Place in the same 400 degree oven that you cooked the salmon in

9. Cook in the oven for 15 minutes until cooked medium/medium-rare or to desired temperature

10. Set on a cutting board and let sit for 5-10 minutes; this step is important as it’ll allow the juices to set

11. Once ready, slice against the grain, into thin strips


Zucchini & Shitake Mushroom Stir-Fry

***Prep the veggies right after you have marinated the salmon and steak. While the steak is cooking, stir-fry the veggies so everything is ready around the same time. At this time you can also boil the water and cook your soba noodles.


1 large zucchini

1 large yellow squash

1 cup of shitake mushrooms

2 garlic cloves, minced

2 tbsp. soy sauce

1 tbsp. rice vinegar

2 tsp. sesame oil

1 tsp. sugar

2 tbsp. green onions, chopped

2 tbsp. sesame seeds


1. Chop up your zucchini and yellow squash into half moon shapes

2. Combine the soy sauce, rice vinegar, sesame oil and sugar in a small bowl

3. Drizzle canola oil in a sauté pan and heat through; then add the shitake mushrooms

4. Cook mushrooms for 4-5 minutes until they become tender and cooked through; remove mushrooms and set aside

5. Add another tbsp. oil and heat through; then add the zucchini and yellow squash

6. Cook zucchini and yellow squash for 7-8 minutes until they start to brown and cook through

7. Now, add the mushrooms back, with the garlic and green onions; cook for 1 minutes

8. Then add the sauce and sesame seeds until well coated

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Assemble your plate!

First, place your noodles on the plate. Then top with a piece of salmon and a scoop of your zucchini and shitake mushroom stir-fry. Lastly, fan out the steak so that it covers the remainder of your noodles. Sprinkle the top with a green onion and sesame seed garnish. We enjoyed with a side salad and beer!

*As you can see, this was a feast! We have tons of leftovers which I will enjoy today. So, this dinner could actually serve three people!

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And then it was time for presents 🙂


Happy 26th Birthday, Frank!!!

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