Pan-Seared Filet Of Salmon With Pineapple Ginger Glaze
Yield: 4 ServingsIngredients:
4 each Salmon fillets, 5 oz. each as needed Vegetable cooking oil to season Chef Larry's Asian Spice (recipe follows) 2 each Fresh pineapple slices, halved for service Steamed rice to garnish Chives, mincedFor the Pineapple Ginger Glaze:
1 cup Fresh pineapple, small dice 1/2 tsp. Fresh ginger minced 1/2 cup Brown sugar 1/3 tsp. Garlic, minced 2 tsp Onion, finely diced 1/2 cup Soy sauce 1 1/4 cup Water 2 tsp. Corn starchChef Larry’s Asian SpiceYield: 1 cupIngredients:
2/3 tsp. Cayenne pepper 1 tsp. Ground cloves 1 tsp. Curry powder 1 tsp. Ground ginger 1 tsp. Ground cinnamon 1/2 cup Paprika 2 tsp. Granulated garlic 1/4 cup Salt 1 tsp. Black pepperMethod:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.Method:
Prepare Chef Larry's Asian Spice per recipe, reserve. Prepare Chef Larry’s Pineapple Ginger Glaze by placing diced pineapple, ginger, brown sugar, garlic, onion, soy sauce and 1 cup of water in a sauce pan. Bring to a simmer over medium heat. Reduce heat and simmer for 15 minutes. Combine remaining ¼ cup water with cornstarch, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 15 minutes, reserve.Preheat sauté pan or skillet. Season salmon fillets with Chef Larry's Asian Spice. When pan is hot, add a small amount of oil and brown halved pineapple slices. Remove and reserve. Add seasoned salmon fillets to hot pan with an amount of oil. Cook until done (approximately 3 - 4 minutes per side). Arrange browned pineapple slices on serving plates with a timbale or scoop of steamed rice. Place pan-seared salmon fillets on serving plates, resting on the pineapple slices. Top pan-seared salmon fillets with Chef Larry’s Pineapple Ginger Glaze. Garnish with chives and serve.
4 each Salmon fillets, 5 oz. each as needed Vegetable cooking oil to season Chef Larry's Asian Spice (recipe follows) 2 each Fresh pineapple slices, halved for service Steamed rice to garnish Chives, mincedFor the Pineapple Ginger Glaze:
1 cup Fresh pineapple, small dice 1/2 tsp. Fresh ginger minced 1/2 cup Brown sugar 1/3 tsp. Garlic, minced 2 tsp Onion, finely diced 1/2 cup Soy sauce 1 1/4 cup Water 2 tsp. Corn starchChef Larry’s Asian SpiceYield: 1 cupIngredients:
2/3 tsp. Cayenne pepper 1 tsp. Ground cloves 1 tsp. Curry powder 1 tsp. Ground ginger 1 tsp. Ground cinnamon 1/2 cup Paprika 2 tsp. Granulated garlic 1/4 cup Salt 1 tsp. Black pepperMethod:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.Method:
Prepare Chef Larry's Asian Spice per recipe, reserve. Prepare Chef Larry’s Pineapple Ginger Glaze by placing diced pineapple, ginger, brown sugar, garlic, onion, soy sauce and 1 cup of water in a sauce pan. Bring to a simmer over medium heat. Reduce heat and simmer for 15 minutes. Combine remaining ¼ cup water with cornstarch, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 15 minutes, reserve.Preheat sauté pan or skillet. Season salmon fillets with Chef Larry's Asian Spice. When pan is hot, add a small amount of oil and brown halved pineapple slices. Remove and reserve. Add seasoned salmon fillets to hot pan with an amount of oil. Cook until done (approximately 3 - 4 minutes per side). Arrange browned pineapple slices on serving plates with a timbale or scoop of steamed rice. Place pan-seared salmon fillets on serving plates, resting on the pineapple slices. Top pan-seared salmon fillets with Chef Larry’s Pineapple Ginger Glaze. Garnish with chives and serve.
