Tuesday, June 16, 2009

Ginger Crusted Salmon with Sesame Peanut Vinaigrette

Ginger Crusted Salmon

Preheat oven to 400 F
2 fillets 6-7 oz. North Atlantic salmon
1/4 cup finely minced ginger
1/4 cup green onion, minced by hand
1/4 cup 90/10 olive oil or peanut oil
1/2 cup sesame-peanut vinaigrette (recipe below)
1/2 cup bread crumbs
1 1/2 cups julienne carrots and snow peas
1 tablespoon butter
salt and pepper to taste

Place green onions and ginger in stainless steel bowl, season with salt and set aside. Heat oil in pan until almost smoking, and immediately pour over ginger mixture -- with caution.

Sear salmon fillets until brown on both sides and spread ginger mixture on surface of salmon. Sprinkle breadcrumbs on top and bake at 400F for approximately 7 minutes, or until cooked through.

Sesame-Peanut Vinaigrette
1/8 cup smooth peanut butter
1/8 cup honey
1/8 cup soy sauce
1/4 cup seasoned rice vinegar
1/8 cup coarse chopped ginger
1 tablespoon minced garlic
1/8 cup sesame oil
1/2 teaspoon cayenne pepper

Blend all ingredients in blender at high speed until consistency is smooth. Pour over baked salmon.

Wasabi Mashed Potatoes
2 pounds Russet potatoes, peeled and cut in quarters
1 gallon water
1/4 cup wasabi paste
1/4 cup heavy cream
1/4 cup unsalted butter
salt to taste

Boil potatoes in the water in a large pot until tender (15-20 minutes).
Drain in colander and return to pot. Add cream, butter, and wasabi paste.
Mash and season with salt.

This was AMAZING!  Looks pretty too! I topped it with some crispy leeks for show and served it with a chilled pinot grigio. nice....

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