Caramelized Salmon (Walt's Wharf)

By Shash

Ingredients

• Lemongrass Beurre Blanc
• 1 Cup white wine vinegar
• 2 medium shallots, peeled and minced
• 2 stalks lemongrass, thinly sliced
• 1 cup unsalted butter, cut into tablespoons
• salt and white pepper to taste
• 1/4 cup rice wine vinegar
• 1 cup white wine
• 3 Tablespoons heavy cream
• Caramelizing Coating
• 5 turns cracked black pepper
• 1/2 cup white sugar
• Salmon Coating
• 1/4 cup cilantro, finely chopped
• 2 Tablespoons grated ginger
• Balsamic Soy Stripe
• 1/2 cup low sodium soy sauce
• 1/2 cup balsamic vinegar
• Grand Marnier Glaze
• 1/4 cup low sodium soy sauce
• 1/4 cup Grand Marnier

Details

Servings 4

Preparation

Step 1

Salmon Coating: Combine ingredients and coat salmon filets, allowing for 6 to 8 ounce filet for each person. Allow to infuse for a minimum of 4 hours in the refrigerator. This step may be done the day before.

Lemongrass Beurre Blanc: Combine both vinegars, wine, shallots and lemongrass in a medium saucepan and reduce over a medium high heat until the liquid is almost gone. Add cream, return to boil, then reduce heat to low and begin whisking in butter, a few tablespoons at a time, until all are incorporated and sauce is homogenous. Taste for acidity, add salt and pepper to taste. The sauce should taste slightly acidic, forming a pleasant balance with the richness of the butter and yet not be too tart. Reserve warm until ready for service.

Balsamic Soy Stripe: Place both ingredients in a small saucepan. Reduce until thickened to approximately 3 tablespoons. Reserve. this step may be done the day before.

Grand Marnier Glaze: Combine ingredients and reserve for deglazing the salmon filets. This may be prepared the day before.

Caramelizing Coating: Combine ingredients and reserve. This may be done the day before.

Preparation: Heat 3 Tablespoons canola oil in a skillet to medium high. Press one side of the salmon filets into the sugar/pepper mixture (caramelizing coating) and sauté them sugar side down to caramelize the sugar, about 2 to 3 minutes. Quickly, before the sugar burns, pour the Grand Marnier glaze into the pan, swirling and stirring well to dissolve the caramelized bits. Turn the salmon over. Lower the heat to medium. Cover the pan and let the salmon finish cooking 5 to 8 minutes longer until medium. Place the finished filets over a bed of garlic mashed potatoes. Ladle Lemongrass Beurre Blanc over and around the salmon. Drizzle a decorative pattern of the Balsamic Soy Stripe over the sauce