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1
Place the wasabi in a small bowl.
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2
Slowly add in the water, whisking, to make a paste.
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3
Add the vinegar and soy, and whisk well.
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4
Place the salmon fillets in a glass baking dish and coat evenly on both sides with the wasabi mixture.
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5
Season lightly with the Essence.
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6
Place the panko crumbs in a shallow dish.
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7
Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
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8
Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
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9
In a large skillet or saute pan, heat the oil over medium-high heat.
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10
Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
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11
Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
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12
Serve immediately with steamed rice, and pass the remaining sauce at the table.
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13
Combine all ingredients thoroughly and store in an airtight jar or container.
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14
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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15
Published by William Morrow, 1993.
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16
In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
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17
Reduce the heat to medium-low and simmer until reduced in volume by 2/3.
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18
Add the cream and cook until reduced by 1/2.
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19
Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
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20
Continue whisking until the sauce is smooth.
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21
Add the soy sauce, salt, to taste, and wasabi.
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22
Serve warm with the Wasabi-Crusted Salmon.
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23
(NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally.)
