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Asian-Style Salmon




Source of Recipe


The Hartwood Restaurant


List of Ingredients




# Jasmine rice
# 1 vanilla bean, split
# 1 (7-ounce) salmon fillet
# 1 tablespoon olive oil
# All-purpose flour, for coating
# 1 teaspoon fresh gingerroot, finely diced, more if desired
# 1 clove garlic, sliced
# 5 to 8 fermented black beans
# Chile paste, to taste (optional)
# 3 tablespoons white wine or sake
# 1 1/2 tablespoons butter
# Pinch of chopped fresh cilantro
# Sugar snap peas, blanched and sauteed

Recipe



Prepare the rice according to package directions, adding the split vanilla bean during cooking to add a mild vanilla flavor.

Assemble the remaining ingredients to cook the salmon.

Heat the olive oil in a saute pan over medium-high heat. Flour the top of the salmon and place it flour-side down in the pan. Cook for 2 minutes; flip over to cook for another minute. Reduce the heat to medium and toss in the ginger, garlic, black beans and chile paste. (For a mild dish, omit the chile paste. For medium heat, use 1/2 teaspoon; for spicy, 1 teaspoon or more.) Saute the fish for 1 more minute, then, with the fish still in the pan, deglaze the pan with the white wine. Add the butter and cilantro.

To assemble, place the fish on 1 side of a dinner plate. Top with the pan sauce. Nestle the rice and the sugar snap peas on either side of the salmon. Serve.

Makes 1 serving.