- 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
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.
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
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.
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
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.