Pan Seared Salmon
Source of Recipe
WBIR
Recipe Introduction
Christopher Stallard, Executive Chef, Little Star
List of Ingredients
Pan Roasted Salmon
2 tablespoons olive oil
4 each 3 ounce pieces Salmon filet
(skin off and bones removed)
Kosher salt (to taste)
White Pepper (to taste)
1 tablespoon butter
1/2 cup peanuts
Thai Red Curry Sauce
1 tablespoon Olive Oil
1 teaspoon garlic (minced)
2 teaspoons ginger (minced)
2 tablespoons rice wine vinegar
1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 1/2 teaspoon paprika
2 tablespoons red curry paste
1 each 14 ounce can coconut milk
1 3/4 cup peanut oil
1/2 cup hone
1/4 cup sugar
Mint-Coriander Cabbage Slaw
2 cups Savoy cabbage (shredded)
1/2 cup cilantro (chopped)
1/2 cup mint (chopped)
Mint Coriander Vinaigrette (see recipe coming up)
Kosher Salt & Freshly ground black pepper
Mint Coriander Vinaigrett
3/4 cup Mint leaves (firmly packed)
1/2 cup cilantro (firmly packed)
1 1/2 tsp. dijon mustard
1/2 tsp. shallot (minced)
1/2 cup rice wine vinegar
2 tablespoons ground coriander
1 each egg yolk
1 cup extra virgin olive oil
1/2 cup walnut oil
honey to taste
kosher salt and fresh ground pepper to taste
Basmati Rice
2 tablespoons Olive Oil
1/4 cup onion (finely diced)
1 cup basmati rice
1 1/2 cup water
1 1/2 teaspoons kosher salt
freshly ground black pepperRecipe
For Salmon:
Over medium-high heat, heat the olive oil in a saute pan and season the salmon with salt and pepper
Saute the salmon for about 1 1/2 minutes on each side, adding the butter when you turn salmon
Baste with butter
remove from the pan and blot excess grease off with a paper towel.
Thai Red Curry Sauce
1. In a saucepan, heat the olive oil and aute the garlic and ginger
2. Deglaze with the rice wine vinegar and reduce until almost dry
3. Add spices, red curry paste, coconut milk, honeyand sugar. Reduce until the mixture begins to thicken
4. Transfer to a food processor or use and immersion bloender and process, drizzling in the peanut oil until emulsified.
Mint Coriander Vinaigrette
1. Combine mint leaves, cilantro, mustard, shallot, vinegar, coriander and the egg yolk in a food processor
2. Process the ingredients and slowly drizzle in the oil to emulsify.
3. Season with salt, pepper and honey. The honey acts to balance the acidity in the vinaigrette. It should be neither too sweet or too sour. It should however, have balance.
Basmati Rice
1. Heat the oil in a saucepan and saute the onion until it is translucent
2. ADd the rice and stir to coat with the oil and toastly.
3. Add the salt and and season with pepper and immediately add the water.
4. Bring to a boil and reduce the heat to low. Cover the pan and let stand until the rice has absorbed the liquid and is light and fluffy.
5. Do not stir rice (it will be too sticky) Fluff with fork
How to serve:
1. Spoon some of the Thai Red Curry sauce onto the plate.
2. Place some rice in the center of the plate and sprinkle some peanuts around the plate.
3. Place the salmon on top of the rice and place some of the mint-coriander-cabbage salad on top of the salmon.
Mint Coriander Cabbage Salad
1. Mix the cabbage,cilantro and mint in a mixing bowl.
2. Dress the salad with the vinaigrett and season with salt and pepper.
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