Food Network: Roasted Ginger Salmon with Ginger Soy Butter Sauce

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Roasted Ginger Salmon with Ginger Soy Butter Sauce
Recipe courtesy Emeril Lagasse

Ingredients
4 (6-ounce) salmon fillets
Essence, recipe follows
1 cup fresh grated ginger
2 tablespoons grated orange zest
2 tablespoons grated lemon zest
1/2 to 1 cup bread crumbs, enough to bind the crust
3 tablespoons finely chopped cilantro
Salt and pepper
2 tablespoons olive oil
Ginger Soy Butter Sauce, recipe follows
6 fried whole arugula leaves
1 tablespoon brunoise red peppers
1 tablespoon brunoise yellow peppers
1 tablespoon chopped chives

Directions
Preheat the oven to 400 degrees F.

Season the salmon with Essence.

In a small mixing bowl, combine the ginger, zests and cilantro together. Stir in enough bread crumbs
to bind the crust. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is
hot, sear the salmon for 1 to 2 minutes on each side. Remove from the heat and cover the entire top
side with the crust. Place in the oven and roast for 6 to 8 minutes for medium rare. The crust
should be golden in color. Remove from the oven.

Spoon a small pool of the Ginger Soy Butter Sauce in the center of the plate. Drizzle the rim with
the sauce. Place the salmon in the center of the sauce. Garnish with fried arugula, brunoise
peppers, and chives.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and
Morrow, 1993.

Ingredients
Ginger Soy Butter Sauce:
1/2 cup soy sauce

1/3 cup honey
1 tablespoon brown sugar
1 ounce minced ginger
1 tablespoon minced garlic
1 tablespoon minced shallots
1 orange, juiced
1/2 pound butter
Salt and pepper

Directions
In a sauce pot, combine the soy sauce, honey, brown sugar, ginger,
garlic and shallots together. Bring the liquid up to a boil and simmer the liquid for 5 to 6
minutes, or until the sauce is dark in color and reduced by half. Remove from the heat and mount in
the butter cubes. Stir in the orange juice and strain through a chinoise. Season with salt and
pepper.