GINGER-SCALLION CRUSTED SALMON
Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian
Time 3h35m
Yield 4
Number Of Ingredients 22
Steps:
- To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
- To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.
- Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
- Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.
- To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.
Nutrition Facts : Calories 1163.1 calories, Carbohydrate 27.6 g, Cholesterol 249.8 mg, Fat 92.3 g, Fiber 1.6 g, Protein 48.8 g, SaturatedFat 34.5 g, Sodium 1036.6 mg, Sugar 16.8 g
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Ifran ahammed Student
[email protected]The crust was a bit too salty for my taste, but the salmon was cooked perfectly. I would make this again, but I would use less salt in the crust.
Yasim Hammad
[email protected]This was a great recipe! The salmon was moist and flavorful, and the crust was crispy and delicious. I would definitely recommend this recipe to others.
MD IBRAHIM LEU
[email protected]The salmon was a bit overcooked for my taste, but the crust was amazing. I would definitely make this again, but I would cook the salmon for a shorter amount of time.
Shantha Engineers
[email protected]This recipe was absolutely delicious! The salmon was cooked perfectly and the ginger-scallion crust was flavorful and crispy. I will definitely be making this again.