Salmon:
6 salmon portions,seven ounces each, preferably wild or Loch Duart Scottish salmon
Miso Glaze:
1 cup white miso
2 ea. star anise
1 TB grated ginger
2 cups viognier
1/2 cup sake
1/4 mae ploy sweet chili sauce
Combine all ingredients in saucepan. Reduce by half. Remove star anise.
Roasted Pineapple & Tomato Sauce
1/2 pineapple, cut into large dice
1 yellow onion, sliced thin
1 jalapeno, seeded and cut in half
6 tomatoes, roughly chopped
4 garlic cloves
1 bottle viognier
1/2 tsp. black peppercorns
6 ea. kaffir lime leaves
1/2 bunch cilantro, chopped
Combine all ingredients except for cilantro in hotel pan. Bake at 375 for twenty minutes. Remove lime leaves.
Puree sauce. Strain. Add chopped cilantro.
Pineapple Relish
2 cups pineapple, small dice
1/2 ea. red onion, small dice
1 ripe tomato, peeled, seeded, small dice
1 tsp. grated ginger
1 jalapeno, seeded, small dice
1/2 tsp. freshly ground black pepper
1 lime, juiced
1 tb. chopped cilantro
Combine all ingredients.
To Serve:
Pan sear salmon portions on the presentation side. When salmon is 3/4’s cooked, turn salmon and glaze generously with miso glaze. Place saute pan in a 375 degree oven to finish cooking. Spoon sauce on to the empty plates, top with the cooked salmon and place a generous spoonful of the relish on top. Serve with rice pilaf.
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