Chef de Cuisine Rita French tells us a little about a slow cooked organic salmon entrée available on the Province menu.
By Maralyn Hill
Chef de Cuisine Rita French tells us a little about a slow cooked organic salmon entrée available on the Province menu. “This dish is first cooked with vapor, then given a hard seer and finished with a chile-miso glaze once in the oven. The sugar of the glaze breaks down and caramelizes so that the salmon almost has a crust similar to a crème brûlée, yet is so moist and tender on the inside – it really does melt in your mouth.”
- • 4 each organic salmon filets (we use a 6 ounce portion)
- • 32 ounce baby spinach
- • 1 cup shelled edamame
- • ½ cup spring onions or sweet onions
- • ½ cup chile-miso glaze (see recipe below)
- • 2 tablespoons honey soy (see recipe below)
- • 2 tablespoons chopped chives
- • ½ cup honey
- • 1 tablespoon soy sauce
- • ¾ cup sake
- • ¾ cup Mirin
- • 2 cups white miso
- • 1 ¼ cup granulated sugar
- • 2 tablespoons ancho chile puree
- • 2 tablespoons roasted garlic
- Combine all ingredients and store in an airtight container until ready to use.
- Combine all ingredients when ready to use.
- In a hot sauté pan, heat olive oil until almost smoking. Season salmon with kosher salt and black pepper. Sear salmon and coat on presentation side with chile-miso glaze. Finish in 500 degree oven until desire doneness is reached (usually 3-5 minutes for medium, rare-medium). In a separate sauté pan, sauté baby spinach edamame, and spring onions in a little olive oil. Season with salt and pepper. Add honey soy and toss gently. Plate as pictured garnishing with chopped chives and chile-miso glaze around the plate. Enjoy!