-
1
Preheat the oven to 350 degrees F.
-
2
Season the salmon with salt and pepper.
-
3
In a large saute pan, over high heat, add the olive oil.
-
4
Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side.
-
5
Transfer to a preheated oven and continue to cook until medium done.
-
6
Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette.
-
7
Garnish with julienned green onions and sprigs of cilantro.
-
8
In a blender or food processor, process the spinach and watercress to a fine puree.
-
9
Pass through a tamis or stainer.
-
10
Reserve.
-
11
Cook the potatoes in salted, boiling water until done.
-
12
Pass through a ricer.
-
13
Whisk in hot heavy cream and butter, 1 small piece at a time.
-
14
Just before serving, stir in wasabi paste and puree of spinach and watercress.
-
15
Stir until well incorporated.
-
16
Season, to taste, with salt and pepper.
-
17
In a medium saucepan, heat the peanut oil.
-
18
Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes.
-
19
Stir in star anise and black peppercorns.
-
20
Continue to saute until aromatic, about 1 to 2 minutes.
-
21
Deglaze with the plum, port and red wines.
-
22
Reduce until only about 1 cup of liquid remains.
-
23
Add the lamb demi-glace and chicken stock.
-
24
Bring to a boil and lower to a simmer.
-
25
Continue to simmer until slightly thickened.
-
26
Stir in the raspberry puree, red miso paste and neriume.
-
27
Continue to reduce until glossy.
-
28
Stir in the butter.
-
29
Season, to taste, with salt and pepper.
-
30
If too tart, add a pinch of sugar.
-
31
Strain through a chinois and keep warm until needed.
-
32
In a small bowl combine the mustard powder and the water and stir to make a paste and set aside.
-
33
In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard.
-
34
Process to a puree.
-
35
While the motor is running, slowly add the peanut oil until emulsified.
-
36
Season to taste with salt, pepper, and sugar.
-
37
Refrigerate until needed.
-
38
Use half of the vinaigrette for the lamb and reserve half for the salmon.
-
39
*RAW EGG WARNING
-
40
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
-
41
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.
