Seared Salmon with Asian Five Spices, Vegetable Spring Roll, Spicy Adzuki Bean Paste, and Shredded Daikon Salad with an Aged Soy and Caramel Sauce

Total Time:
1 hr 57 min
Prep:
1 hr 15 min
Inactive:
12 min
Cook:
30 min

Yield:
1 serving
Level:
Advanced

Ingredients
  • 1 (7-ounce) salmon fillet
  • Salt and freshly ground black pepper
  • 1 teaspoon five-spice powder
  • For the adzuki bean paste:
  • 1 (3-inch) piece ginger, crushed
  • 2 teaspoons chopped garlic
  • 1 finely chopped red onion
  • Peanut oil
  • 1 cup adzuki beans soaked overnight
  • 2 cups chicken stock
  • 1/4 cup rice vinegar
  • 1 cup orange juice
  • 1 lime leaf
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup mirin
  • For the salad:
  • Shredded daikon
  • Shredded carrot
  • 1 lemon
  • 1 tablespoon mirin
  • Peanut oil
  • For the spring roll:
  • 1 cup julienned carrots
  • 1 cup julienned shiitake mushrooms
  • 1 cup julienned snow peas
  • 1 cup julienned cabbage
  • 1 cup bean sprouts
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 1/2 cup bias cut scallions
  • 1/4 cup sesame oil
  • 1/4 cup tamari sauce
  • Egg roll wrappers
  • Egg wash
  • Canola oil, for frying
  • For the caramel sauce:
  • 1/2 cup sugar
  • Water
  • Fish stock
  • Tamari sauce
  • Lime juice
Directions

Season the salmon with salt, pepper, and five-spice powder. Sear the fish-skin side first. Allow to get crispy. Flip the fish and allow coloring on the flesh side. Remove the skin and allow to marinate in soy. Reserve the salmon and crisp the skin in a hot pan or on a griddle until crispy.

For the adzuki paste: Sweat the ginger, garlic, and red onion and add the beans. Then cover with chicken stock. Add rice vinegar, orange juice, lime leaf, red pepper flakes, and mirin. Cook slowly until tender, about 2 hours. Puree in a food processor and add butter and allow to cool.

Prepare a salad with the shredded daikon and carrot and toss with the mirin, lemon, and oil as dressing.

Prepare the vegetable rolls by quickly sauteing all the vegetables quickly in sesame oil with ginger garlic and scallion added. Allow to cool, then some of the filling in egg roll wrappers, and seal with egg wash. Fry just before serving, and cut on a bias.

For the sauce, prepare a caramel using the sugar and a little water. To stop the caramel once the sugar is dark enough add the fish stock. Adjust with a little tamari, and finish with lime juice. The product should be thick but easily pourable.

Plate the salmon with some skin as garnish, the adzuki paste, salad, and a vegetable roll. Drizzle the plate with the sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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