Pan-Seared Salmon with Minted Cucumber and Tomato Salad
Last Updated: 1348 days ago
Yield: 4 Servings Ingredients: 4 each Salmon fillets, 5 - 6 oz. Each To season - Chef Larrys Asian Spice (recipe follows) 1 tbsp. Cooking oil For service - Chef Larrys Whole Grain Mustard Sauce (recipe follows) To garnish - Scallion, thin bias cut For Chef Larrys 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 Larrys Asian Spice and Whole Grain Mustard Sauce per recipes, reserve. To prepare Chef Larrys 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 Larrys Asian Spice and shake off excess. Place in preheated pan and cook until done, approximately 4 minutes on each side. Portion Chef Larrys Minted Cucumber and Tomato Salad onto serving plates and top with seared salmon fillets. Nappe salmon fillets with Chef Larrys 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.