Pan-Seared Salmon With Soy Wasabe Beurre Blanc
Chef Larry's Recipe
POSTED: 11:41 am PDT May 8,
2006
Ingredients
Prepare Chef Larry's Soy Wasabe Beurre Blanc per recipe, reserve. Season flour with salt and pepper. Dust salmon "darnes" with seasoned flour and shake off excess. Heat a sauté pan over medium heat. Add a small amount of olive to pan and salmon "darnes." Sear for 3-4 minutes on each side. Remove seared salmon "darnes" and reserve, keeping warm. Portion sautéed asparagus and baby tomatoes in the center of the serving plates. Place seared salmon (2 pieces per serving) over vegetables. Napp salmon with Chef Larry's Soy Wasabe Beurre Blanc. Garnish with minced chives and Wasabe sprouts. Serve immediately. Makes 4 Servings Chef Larry's Notes
Salmon "darnes" are slices of salmon fillet cut thin at a slight angle. This allows for quicker cooking time and an elegant presentation. Chef Larry's Soy Wasabe Beurre Blanc Ingredients
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by 1/2. Add orange juice, soy sauce and Wasabe continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens. Season with salt, pepper and squeeze of fresh lemon. Reserve, keeping warm until service. Makes 4 Servings
- 8 Salmon "darnes'' 3 - 3 1/2oz. each 1/2 cup Flour Salt to season Fresh ground black pepper to season Cooking oil as needed Chef Larry's Soy Wasabe Beurre Blanc for service (recipe follows) 20 Asparagus sears sauteed 1/2 cup Baby red tomatoes, halved and sauteed Chives, minced to garnish 1/2 cup Wasabe sprouts
Prepare Chef Larry's Soy Wasabe Beurre Blanc per recipe, reserve. Season flour with salt and pepper. Dust salmon "darnes" with seasoned flour and shake off excess. Heat a sauté pan over medium heat. Add a small amount of olive to pan and salmon "darnes." Sear for 3-4 minutes on each side. Remove seared salmon "darnes" and reserve, keeping warm. Portion sautéed asparagus and baby tomatoes in the center of the serving plates. Place seared salmon (2 pieces per serving) over vegetables. Napp salmon with Chef Larry's Soy Wasabe Beurre Blanc. Garnish with minced chives and Wasabe sprouts. Serve immediately. Makes 4 Servings Chef Larry's Notes
Salmon "darnes" are slices of salmon fillet cut thin at a slight angle. This allows for quicker cooking time and an elegant presentation. Chef Larry's Soy Wasabe Beurre Blanc Ingredients
- 3 oz.Butter 1/2 tsp.Shallot, minced 1/4 tsp.Garlic, minced 3-4 oz.Dry white wine 1/4 cupFresh orange juice 1 tbsp.Soy sauce 1/4 tsp.Wasabe paste 1/4 cupCream Squeeze of Lemon juice Salt to taste Fresh ground black pepper to taste
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by 1/2. Add orange juice, soy sauce and Wasabe continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens. Season with salt, pepper and squeeze of fresh lemon. Reserve, keeping warm until service. Makes 4 Servings
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