Yield: 4 Servings

Ingredients:

4 each Salmon fillets, 5 - 6 oz. Each

To season - Chef Larry’s Asian Spice (recipe follows)

1 tbsp. Cooking oil

For service - Chef Larry’s Whole Grain Mustard Sauce (recipe follows)

To garnish - Scallion, thin bias cut

For Chef Larry’s Minted Cucumber and Tomato Salad:

1 1/4 cup Cucumber, peeled, seed, medium dice

1 1/4 cup Baby red grape tomatoes, halved

1 each Scallion, minced

1 tsp. Fresh mint leaves, minced

1 tsp. Fresh cilantro leaves, minced

1 tbsp. Rice wine vinegar

1 tbsp. Olive oil

1/3 tsp. Sugar

To season - Salt

To season -Fresh ground black pepper

Method:
Prepare Chef Larry’s Asian Spice and Whole Grain Mustard Sauce per recipes, reserve. To prepare Chef Larry’s Minted Cucumber and Tomato Salad, combine ingredients and mix well. Season salad to taste with salt and fresh ground black pepper, reserve. Preheat sauté pan over medium heat. Add a small amount of cooking oil. Coat one side of the salmon fillets with Chef Larry’s Asian Spice and shake off excess. Place in preheated pan and cook until done, approximately 4 minutes on each side. Portion Chef Larry’s Minted Cucumber and Tomato Salad onto serving plates and top with seared salmon fillets. Nappe salmon fillets with Chef Larry’s Whole Grain Mustard Sauce and garnish with bias cut scallion. Serve immediately.

Chef Larry's Asian Spice

Yield: 1 Cup

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 pepper

Method:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Chef Larry's Whole Grain Mustard Sauce

Yield: 4 Servings

3 oz. Butter

1/2 tsp. Shallot, minced

1/4 tsp. Garlic, minced

3 - 4 oz. Sake

1 tbsp. Whole grain mustard

1/3 cup Cream

Squeeze - Fresh lemon juice

To taste - Salt

To taste - Fresh ground black pepper

Method:
Melt butter in a sauce pan over medium heat. Add shallot and garlic sauté briefly, do not brown. Deglaze with Sake. Bring to a simmer and reduce liquid by ½. Add whole grain mustard, continue to simmer and again reduce liquid by 1/2. Add cream, reduce until sauce thickens Season with a squeeze of fresh lemon juice, salt and pepper. Reserve keeping warm until service.