from Executive Chef Scott Hoskinson Seared Alaska Salmon with Orange Ginger Salsa For 1 serving 5-6 oz. Alaska Salmon fillet 1/4 tsp. Salt and pepper 1 Tbsp. Thai Orange Chile Glaze 3 fl. oz. Orange Ginger Salsa Garnish: 1 ea. large cilantro sprig, 1 section Ginger Pickled Onion, 1/8 tsp. Black sesame seeds. Thai Orange Chile Glaze 1 cup Thai chili sauce 1/4 cup Fresh squeezed orange juice 1 Tbsp. Fresh ginger Combine all ingredients, simmer for 10 minutes and chill. Orange Ginger Salsa 3 Tbsp. Fresh lime juice 2 Tbsp. Thai sweet chili sauce 1 tsp. Minced ginger 1/8 tsp. Xantham gum 1 Tbsp. Salad oil 2 oz. wt. Diced red onion - 1/8" 1 lb. Orange - peeled, seeded, and diced 1/2" 3 Tbsp. Chopped cilantro 1/2 Tbsp. Salt and pepper 1/2 oz. wt. Red bell pepper - brunoise 1/16" Sprinkle Xantham gum over salad oil and let sit five minutes. Mix lime juice, chili sauce and minced ginger in stainless steel bowl. Mix in gum/oil. Fold in remaining ingredients. Place in clean container and store refrigerated. Ginger Pickled Onions 12 oz. wt. Red onion - peeled, keep root end intact & cut vertically into 1/8's 1 Tbsp. Minced ginger 3 fl. oz. Rice vinegar 6 Tbsp. Sugar 1 1/2 tsp. Salt Place onions in stainless steel pan and add remaining ingredients. Cover tightly with foil. Bake in preheated 350 degrees; convection oven for 20 minutes. Remove foil. Return to oven and bake another 20-25 minutes until caramelized but not "crispy". Cool. Procedure: Season Alaska Salmon with Salt and pepper and sear. Place scoop of Jasmine rice in the center of plate and press gently to form a platform. Stack with roasted vegetables, taking care so that the veggies don't fall out. Top the fish with Thai Orange Chile Glaze. Sprinkle the plate with 1/4 oz. of glaze as well. Arrange the Orange Ginger Salsa around the plate and sprinkle with black sesame seeds. Garnish with Ginger Pickled Onion and cilantro sprig. < back
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