Caramelized Salmon with Orange Shoyu Glaze
4 SERVINGS:
Ingredients:
1/2 cup Ginger, peeled, chopped
1 tablespoon Sichuan peppercorns
1/4 cup Orange juice
1/2 cup Cilantro
4 total Salmon fillets
1/2 cup Granulated sugar
2 tablespoons Black pepper, coarse ground
1 tablespoon Peanut oil
2 tablespoons Soy sauce
2 tablespoons Grand Marnier
Method:
Combine the ginger, peppercorns, orange juice, and cilantro in a food processor and finely chop.
Roll the salmon in the mixture; cover and marinate at room temperature for up to 2 hours.
Mix the sugar and black pepper.
Heat the peanut oil in a sauté pan over medium heat.
Press the salmon presentation side into the sugar-pepper mixture. Sauté, seasoned side down first, to caramelize the sugar, about 2 to 3 minutes. Do not let the sugar begin to burn.
Add the soy sauce and Grand Marnier, swirling and stirring well to dissolve the caramelized sugar.Turn the salmon skin side down, lower heat, and let the salmon finish cooking.
Place the salmon on a plate, add Lemongrass Beurre Blanc around the salmon. Drizzle a few drops of Balsamic-Soy Glaze over the sauce on the plate. Serve with Sautéed Mixed Vegetables. Garnish with Fried Basil Leaves
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