Recipe courtesy of Wolfgang Puck
Pan-seared Salmon served with Wasabi Mashed Potatoes
Total:
25 min
Active:
15 min
Yield:
8 servings
Level:
Intermediate
Total:
25 min
Active:
15 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Wasabi Mashed Potato:
Miso and Plum Sauce:
Cilantro and Mint Vinaigrette:

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.

Wasabi Mashed Potato:

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

Miso and Plum Sauce:

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.

Cilantro and Mint Vinaigrette:

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

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