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Wasabi-Crusted Salmon with Orange-Ginger Sauce (Emeril Lagasse) Recipe

Wasabi-Crusted Salmon with Orange-Ginger Sauce (Emeril Lagasse) Recipe

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Wasabi-Crusted Salmon with Orange-Ginger Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 tbsp wasabi powder
1 tbsp water
1 tbsp rice wine vinegar
1/4 tsp soy sauce
4 (6-oz) salmon fillet pieces, skin removed
1 tsp emeril's original essence , recipe follows
1 cup panko crumbs
1/4 cup vegetable oil
orange-ginger sauce , recipe follows
1/4 cup toasted black and white sesame seeds, garnish
steamed long-grain white rice, accompaniment
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1/4 cup minced shallots
1 tbsp minced ginger
2 tbsp orange zest
1 cup dry white wine
1 cup fresh orange juice
1/2 cup heavy cream
2 sticks cold unsalted butter , cut into pieces
1 tsp soy sauce
salt
1/8 tsp wasabi powder

Directions:

Place the wasabi in a small bowl. Slowly add in the water, whisking, to make a paste. Add the vinegar and soy, and whisk well. Place the salmon fillets in a glass baking dish and coat evenly on both sides with the wasabi mixture. Season lightly with the Essence.
Place the panko crumbs in a shallow dish. Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere. Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
In a large skillet or saute pan, heat the oil over medium-high heat. Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish. Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds. Serve immediately with steamed rice, and pass the remaining sauce at the table.
Essence (Emeril's Creole Seasoning):
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 Morrow, 1993.
Orange-Ginger Sauce:
In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece. Continue whisking until the sauce is smooth. Add the soy sauce, salt, to taste, and wasabi. Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally.)
Yield: makes about 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3031.76 Kcal (12693 kJ)
Calories from fat	991.35 Kcal
		% Daily Value*
Total Fat	110.15g	169%
Cholesterol	257.48mg	86%
Sodium	3863.05mg	161%
Potassium	1951.1mg	42%
Total Carbs	137.51g	46%
Sugars	79.19g	317%
Dietary Fiber	26.45g	106%
Protein	73.79g	148%
Vitamin C	490.5mg	817%
Vitamin A	8.7mg	289%
Iron	13.3mg	74%
Calcium	827.1mg	83%

Amount Per 100 g
Calories	714.87 Kcal (2993 kJ)
Calories from fat	233.75 Kcal
		% Daily Value*
Total Fat	25.97g	169%
Cholesterol	60.71mg	86%
Sodium	910.88mg	161%
Potassium	460.06mg	42%
Total Carbs	32.42g	46%
Sugars	18.67g	317%
Dietary Fiber	6.24g	106%
Protein	17.4g	148%
Vitamin C	115.6mg	817%
Vitamin A	2mg	289%
Iron	3.1mg	74%
Calcium	195mg	83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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