Salmon
Ingredients:
*Yields 4 servings
- 4 ea - 6oz fresh Atlantic salmon filets, skinless/boneless
- 1 cup Mae Ploy Sweet Chile Sauce (found in most grocery stores)
- ½ cup dry white wine (Chardonnay)
- 4 tbsp cold butter, cut into medium cubes
- 2 tbsp cooking oil (Canola)
- Salt and pepper to taste
Instructions:
- Season both sides of salmon filets with salt and pepper.
- Heat an oven safe sauté pan over medium – high heat.
- Add oil and place seasoned salmon into pan with “show side” down first (this is the side opposite of the skin side).
- Be careful when placing filets into the pan. Place the filet down slowly and going away from you to prevent oil splashes from hitting your hand.
- Continue to sear salmon filets. Do not try to move them at this point.
- After searing for roughly 3 minutes, lightly push the pieces with a slotted fish spatula (any flexible heat resistant slotted spatula will work). If the filet moves easily with no resistance, it is ready to be flipped. If not, continue to sear for a couple more minutes.
- After flipping all filets, sear on the skin side for another 3 minutes.
- Turn the heat down to medium – low.
- Brush filets with Mae Ploy Chile Sauce, enough to coat well but not pool in the pan.
- Add white wine to deglaze and also add the cold butter.
- Place pan, uncovered, into a 350 degree oven for 7minutes +/- depending on desired doneness.
- 7 minutes = medium done OR 10 minutes = well done
- Remove the pan from the oven and be careful because the handle will be HOT.
Mango Salsa
Ingredients:
*Yields 4 Servings (1 ½ - 2 cups)
- 2 ea - ripe mangoes, peeled and small diced
- ½ cup red bell pepper, small diced
- ¼ cup green onion, thinly sliced
- 2 tbsp freshly squeezed orange juice
- Salt and pepper to taste
Instructions:
- Combine all ingredients in a non-reactive bowl (stainless steel or ceramic-lined).
- Mix thoroughly and season to taste.
- Set aside until ready to plate (can be prepared up to one day prior).
Coconut – Jasmine Rice Pilaf
Ingredients:
*Yields 4 Servings (4 cups)
- 2 cups dry jasmine rice
- 3 cups chicken broth
- ½ cups mirepoix - chopped peeled onions, carrots and celery (50%/25%/25% mixture). Very small diced or pulsed lightly in a food processor
- 2 tbsp cooking oil (Canola)
- 1 cup toasted coconut
- Salt and pepper to taste
Instructions:
- In a medium saucepan, heat oil over medium – high heat.
- Add mirepoix mixture and quickly sauté until vegetables are softening, careful not to burn.
- Add jasmine rice, mix thoroughly to coat rice.
- Lightly cook rice for roughly two minutes.
- Add chicken broth and salt and pepper. Stir to incorporate.
- Bring rice mixture to a full simmer for two minutes.
- Cover and lower heat until the mixture is at a very slow simmer.
- Cook for about 10 minutes, stirring occasionally.
- Check for doneness. Once the liquid has been absorbed and the rice looks done, taste for texture (should be soft but not mushy). If still tough, “al dente” add a bit more broth and continue cooking til done.
- Remove from heat and season to taste with salt and pepper.
- Mix in toasted coconut and serve immediately.
Sauteed Broccolini
Ingredients:
*Yields 4 Servings
- 2 ea broccolini bunches
- 2 tbsp chopped garlic
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- Trim bottom ends of broccolini bunches.
- In a large saucepan, bring salted water to a rolling boil (water should taste of salt, not like sea water).
- Place trimmed broccolini into pot, stir to submerge (this process is referred to as blanching).
- Cook on high heat for roughly three minutes.
- Drain and immediately place in ice water to “shock” the vegetable – this helps to retain its color and stop the cooking.
- Remove from water and pat dry on a paper towel to remove as much moisture and set aside.
- Heat a large sauté pan over medium – high heat.
- Add butter and garlic, stirring to lightly toast garlic but not burn.
- Add blanched broccolini to the pan and quickly sauté for three minutes.
- Season to taste with salt and pepper.
- Remove from pan and plate alongside the coconut - jasmine rice pilaf.
Lemon Beurre Blanc (White - Lemon Butter Sauce)
Ingredients:
*Yields 4 Servings (1 ½ - 2 cups)
- 1 cup dry white wine (Chardonnay)
- ¼ cup white wine vinegar
- ½ ea fresh lemon, thinly sliced
- 2 ea peeled shallots, thinly sliced
- 2 ea fresh oregano sprigs
- 2 ea fresh thyme sprigs
- ½ cup heavy cream
- 4 ea whole black peppercorns
- 1 ea whole bay leaf
- ½ cup cold butter, cut into cubes
- Kosher salt to taste
Instructions:
- Combine white wine, white wine vinegar, herbs, lemon, shallots, peppercorns and bay leaf in a medium heavy bottom sauce pot.
- Bring to a slow simmer over medium heat. Continue to slow simmer to reduce liquid volume by ½.
- Add heavy cream to the mixture and continue to simmer. Again reduce volume by ½.
- Reduce heat to very low. Slowly whisk in cold butter cubes to incorporate.
- It’s best to add the butter cubes in three pieces at a time continuously whisking clockwise.
- Once the prior pieces of butter have incorporated by ½, add three more pieces.
- Continue this process until all butter has been thoroughly incorporated.
- Remove from heat completely. Strain through a fine mesh strainer discarding the solids.
- Season to taste with Kosher salt and serve immediately.
To Plate: Place glazed salmon filets over coconut rice pilaf and broccolini, top with mango salsa and ladle beurre blanc around to finish. ENJOY!
