Seared Salmon with Citrus-Soy Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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On a recent trip to Nantucket, I discovered the Centre Street Bistro, says Pamela S. Bryson of Boston, Massachusetts. I would like a copy of chef Tim Pitt's recipe for seared salmon on crispy vegetables. Ingredients:
4 cups thinly sliced napa cabbage |
4 cups (packed) thinly sliced fresh spinach |
1 red bell pepper, cut into matchstick-size strips |
1 carrot, cut into matchstick-size strips |
1/4 cup rice vinegar |
1/4 cup plus 1 tablespoon canola oil |
1 tablespoon plus 1 teaspoon soy sauce |
1 tablespoon oriental sesame oil |
6 6-ounce salmon fillets |
1 teaspoon chopped peeled fresh ginger |
1 garlic clove, chopped |
1/2 cup fresh orange juice |
3 tablespoons fresh lime juice |
Directions:
1. Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
2. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.
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