Ingredients Jump to Instructions ↓

  1. 4 (6-ounce) salmon fillets

  2. Essence, recipe follows

  3. 1 cup fresh grated ginger

  4. 2 tablespoons grated orange zest

  5. 2 tablespoons grated lemon zest

  6. 1/2 to 1 cup bread crumbs, enough to bind the crust

  7. 3 tablespoons finely chopped cilantro

  8. 2 tablespoons olive oil

  9. Ginger Soy Butter Sauce, recipe follows

  10. 6 fried whole arugula leaves

  11. 1 tablespoon brunoise red peppers

  12. 1 tablespoon brunoise yellow peppers

  13. 1 tablespoon chopped chives

  14. 2 1/2 tablespoons paprika

  15. 2 tablespoons salt

  16. 2 tablespoons garlic powder

  17. 1 tablespoon black pepper

  18. 1 tablespoon onion powder

  19. 1 tablespoon cayenne pepper

  20. 1 tablespoon dried leaf oregano

  21. 1 tablespoon dried thyme

  22. 1/2 cup soy sauce

  23. 1/3 cup honey

  24. 1 tablespoon brown sugar

  25. 1 ounce minced ginger

  26. 1 tablespoon minced garlic

  27. 1 tablespoon minced shallots

  28. 1 orange, juiced

  29. 1/2 pound butter

  30. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. Season the salmon with Essence.

  3. In a small mixing bowl, combine the ginger, zests and cilantro together. Stir in enough bread crumbs to bind the crust. Season with salt and pepper. In a saute pan, heat the olive oil . When the oil is hot, sear the salmon for 1 to 2 minutes on each side. Remove from the heat and cover the entire top side with the crust. Place in the oven and roast for 6 to 8 minutes for medium rare. The crust should be golden in color. Remove from the oven.

  4. Spoon a small pool of the Ginger Soy Butter Sauce in the center of the plate. Drizzle the rim with the sauce. Place the salmon in the center of the sauce. Garnish with fried arugula , brunoise peppers, and chives.

  5. Combine all ingredients thoroughly and store in an airtight jar or container.

  6. Yield: about 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  7. In a sauce pot, combine the soy sauce, honey, brown sugar, ginger, garlic and shallots together. Bring the liquid up to a boil and simmer the liquid for 5 to 6 minutes, or until the sauce is dark in color and reduced by half. Remove from the heat and mount in the butter cubes. Stir in the orange juice and strain through a chinoise. Season with salt and pepper.


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