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1
To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper.
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2
Bring to a simmer, and cook until carrots are soft.
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3
Strain the mixture, reserving the liquid.
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4
Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency.
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5
Season the mixture with orange zest, salt, and pepper.
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6
Keep warm until ready to serve.
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7
To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened.
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8
Add the wine and simmer to reduce until dry.
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9
Add the stock and cook until the mixture is reduced by half.
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10
Strain, reserving liquid.
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11
Puree the peppers and add the liquid bit by bit to create a smooth puree.
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12
Season the coulis with salt, and pepper, to taste.
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13
Mix in the chopped parsley, and set aside.
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14
To make the salmon: Heat a large saute pan over medium-high heat.
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15
Add the oil and let heat.
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16
Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes.
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17
Turn over the fillets and cook them 2 minutes more.
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18
To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet.
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19
Serve with Asparagus, Fennel, and Corn Saut.
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20
Heat a medium saute pan over high heat.
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21
When the pan is hot, add the butter and let slightly brown.
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22
Add the asparagus, corn, and fennel, and toss to heat through.
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23
Taste, and then season with salt, and pepper, if necessary.
