Salmon with the Flavors of Soy, Sesame & Ginger

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by Chef Chuck Wiley

azfamily.com

Posted on November 27, 2012 at 2:46 PM

Updated Wednesday, Nov 28 at 3:12 PM

Yield: 4 portions         

1-1/2 Tbsp  Canola oil
4 each  Salmon Fillets, 4-5 oz. each
To taste Kosher salt and freshly ground black pepper
2  tsp   Garlic, chopped
2  tsp  Ginger, chopped
1 Tbsp  Green onion, chopped
1 each  Red bell pepper, cut in strips
1 each  Carrot, cut in matchsticks
4 cups  Assorted greens; baby bok choy, spinach, sugar snap peas
1 cup  Somen noodles, cooked
½ tsp  Sesame oil
½ cup  Asian sauce (recipe follows)
¼ cup  Ginger butter sauce (recipe follows)
1 tsp  Black sesame seeds
As needed Cilantro

1. Heat a skillet over medium heat; add 1 Tbsp. of the canola oil and swirl to distribute evenly. Season the salmon with salt and pepper and place in the pan, skin side up. Cover, lower heat and cook gently a few minutes until golden brown. Turn, sear slightly, cover and remove from the heat. The salmon will finish cooking in the hot pan with the residual heat.  Remove salmon from from the pan and place on a warm plate; cover loosely with foil to keep warm.
2. Wipe out the pan, add the remaining ½ Tbsp. of oil and sauté the garlic, ginger and green onion until fragrant; about one minute. Add the vegetables and greens, cover, and cook until tender. Add the noodles and heat through. Season with salt, pepper and sesame oil.
3. Divide the vegetable among four warm plates, placing a pile in the center of each. Place a salmon fillet atop the vegetables. Drizzle 2 Tbsp. of the Asian Sauce around and over each salmon. Do the same with 1 Tbsp. of the Ginger Butter Sauce. Sprinkle with some black sesame seeds and some of the cilantro on top of the salmon. Serve immediately.
 

Asian Sauce

Yield: 1 cup           

¼ cup   Soy Sauce
¼ cup  Murin
¼ cup  Water
2 Tbsp.  Rice wine vinegar
½ Tbsp  Brown sugar
2 cloves Garlic, peeled and chopped
1 tsp.   Ginger, peeled and chopped
As needed Cornstarch

1. Combine all ingredients except cornstarch in a small saucepan. Bring to a boil, lower heat and simmer 5 minutes.
2. Dissolve cornstarch in a little cold water and use as needed to thicken the sauce; strain.

Ginger Butter Sauce

Yield: 1/2 cup 
         

1 Tbsp.  Sherry
¾ cup  White wine
½ each Bay Leaf
1 each  Shallot, peeled and chopped
1 Tbsp. Ginger, peeled and chopped
1 Tbsp. Heavy cream
2 oz. Butter, cut into bits
¼ each Lemon, juice of
To taste Kosher salt and freshly ground black pepper

1. Combine sherry, white wine, bay leaf, shallot, and ginger in a stainless steel saucepan. Bring to a boil over high heat; reduce until syrupy.
2. Add cream and reduce slightly.
3. Wisk in butter bit by bit over med. low heat, being careful not to let the sauce boil. Finish to taste with lemon, salt and pepper.
 

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