Food Network: Pan-seared Salmon served with Wasabi Mashed Potatoes

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Pan-seared Salmon served with Wasabi Mashed Potatoes
Recipe courtesy Wolfgang Puck, 2001

Ingredients
8 (6-ounce) skinless salmon fillets
Salt and pepper
3 tablespoons olive oil
Wasabi Mashed Potatoes, recipe follows
1/2 cup Miso and Plum Sauce, recipe follows
3/4 cup Cilantro and Mint Vinaigrette, recipe follows
1/4 cup green onions, julienne
1/4 cup cilantro sprigs

Directions
Preheat the oven to 350 degrees F.

Season the salmon with salt and pepper. In a large saute pan, over high heat, add
the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2
minutes on each side. Transfer to a preheated oven and continue to cook until
medium done.
Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce
drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green
onions and sprigs of cilantro.

Ingredients
Wasabi Mashed Potato:
1 cup spinach leaves
1 cup watercress leaves
2 pounds baking potatoes, like russets, peeled and quartered
1 cup heavy cream, heated

4 ounces butter, cut into pieces
1 tablespoon wasabi paste
Salt and freshly ground black pepper

Directions
In a blender or food processor, process the spinach
and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk
in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir
in wasabi paste and puree of spinach and watercress. Stir until well incorporated.
Season, to taste, with salt and pepper.
Yield: 8 servings

Ingredients

Miso and Plum Sauce:
2 tablespoons peanut oil
1/4 cup peeled, smashed garlic
1 cup peeled, sliced shallots
3-inch piece ginger, peeled, sliced, smashed
1/2 bunch green onions, cut into 2-inch pieces
1 star anise, crushed
1 teaspoon black peppercorns, crushed
2 cups plum wine
2 cups Port
1 cup red wine
1/2 cup lamb demi-glace
2 cups chicken stock
1/3 cup raspberry or blackberry puree

1 teaspoon red miso paste
1 teaspoon neriume (Japanese apricot paste)
4 tablespoons butter
Salt, pepper, and sugar

Directions
In a medium saucepan, heat the peanut oil. Over medium
heat, add the garlic, shallots, ginger and green onions and saute until glossy and
lightly browned, about 5 minutes. Stir in star anise and black peppercorns.
Continue to saute until aromatic, about 1 to 2 minutes.
Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid
remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a
simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree,
red miso paste and neriume. Continue to reduce until glossy.

Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a
pinch of sugar. Strain through a chinois and keep warm until needed.

Ingredients
Cilantro and Mint Vinaigrette:
1 tablespoon mustard powder
1 tablespoon water
1/4 cup packed cilantro leaves
1/4 cup packed mint leaves
1 egg yolk*
2 tablespoons peanuts, toasted
2 tablespoons cashews, toasted
2 tablespoons lemon juice
1/8 cup pickled ginger

2 tablespoons pickled ginger vinegar
1 cup peanut oil
Salt and freshly ground black pepper
Sugar

Directions
In a small bowl combine the mustard powder and the
water and stir to make a paste and set aside. In a blender, combine the cilantro,
mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and
reconstituted mustard. Process to a puree. While the motor is running, slowly add
the peanut oil until emulsified. Season to taste with salt, pepper, and sugar.
Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve
half for the salmon.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due
to the slight risk of Salmonella or other food-borne illness. To reduce this risk,
we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell.
Yield: about 1 1/2 cups vinaigrette