Ginger Crusted Salmon
One of my favorite preparations of salmon I have ever eaten has been at the Yard House. They serve a ginger crusted salmon on a bed of wasabi mashed potatoes with a peanut ginger sauce that is to die for. Much to my surprise I found the recipe online and in print (link)! You mean I can make this myself now? I added the recipe to my bucket list of things I wish to make. I bought some beautiful salmon at my favorite market – and thought it was the perfect opportunity to make it myself. It was not quite what the Yard House serves, because it was missing the deep fried strips of carrot on top for presentation, but it was still very good. I doubled the sauce, because I thought it would go nicely with a satay later in the week. This recipe takes a little prep work to get it perfected, but I was rather happy with the results. I will make it again for a special dinner.
Yard House Ginger Crusted Salmon (at home)
adapted from Yard House recipe published in Miami New Times
by Executive Chef Carlito Jocson Serves 2
- 2 (6 oz) fillet of salmon
- 1/4 cup finely minced ginger (I used a microplane to grate it)
- 1/4 cup green onion, thinly sliced
- 1/4 cup olive oil
- 1/2 cup breadcrumbs
- 1 1/2 cups julienne carrots and snow peas (cut in matchsticks)
- 1 Tbsp butter
- salt and pepper to taste
Make ahead of time:
- 1/2 cup Sesame Peanut Vinaigrette (recipe below)
- Wasabi Mashed Potatoes (recipe below)
Preheat the oven to 400 F.
In a small metal bowl, combine the grated ginger and sliced green onions. Heat the olive oil in a small skillet. Use caution to pour the hot oil over the ginger and green onions in the metal bowl.
Add 1 Tbsp of olive oil to a large skillet and heat to medium high heat. Sear the salmon on each side until golden brown. Transfer the salmon to a baking dish and top with the ginger mixture. Bake in the oven for 7 minutes or until the fish is cooked through.
Steam the snow peas and carrots in two separate pans for about 3-10 minutes depending how tender you like them. Drain any water, add some butter to each and season with salt and pepper if desired. Tip: I bought a small bag of carrot slaw mix in the grocery store, so I did not have to spend hours slicing carrots.
To serve: Drizzle the plate with 1 Tbsp of the Sesame Ginger Vinaigrette. Put a dollop of Wasabi mashed potatoes on the center of the plate. Top with steamed julienne carrots and snow peas. Top with the baked ginger crusted fish and drizzle about 1/4 cup more of the Sesame Ginger Vinaigrette over each servings. Top with fried strips of carrot if you desire (I did not this time). Serve and have a party in your Mouth.
Wasabi Mashed Potatoes
- 2 lbs Russet potatoes, peeled and cut into chunks
- water to cover the potatoes
- 1/4 cup Wasabi Paste (I found some in a tube by S&B) See bottom of post for source)
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- salt to taste
Prepare the potatoes: Bring the potato chunks, salted cold water to cover to a boil. Once boiling, reduce the heat to a simmer and cook for about 12-15 minutes. Test with a fork for tenderness. Drain. Mash the potatoes with the wasabi paste, heavy cream and butter. Season with salt to taste. These potatoes have quite the punch- my children opted for regular potatoes, but hubby and I enjoyed them. If you are unsure how spicy they will be add less wasabi- you can always add more.
Sesame- Peanut Vinaigrette (doubled)
Yields about 2 cups
- 1/4 cup smooth peanut butter (I used Jif)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/2 cup seasoned rice vinegar
- 1/4 cup coarsely chopped ginger
- 2 Tbsp minced ginger
- 1/4 cup sesame oil
- 1 teaspoon cayenne pepper
Combine all the ingredients in your food processor or blender. Process until smooth. Refrigerate until needed. I like this sauce so much I make extra and serve as a sauce with a beef or chicken satay later in the week.
For the Wasabi paste:
http://www.sb-worldwide.com/products/paste.html (43 grams was the size of my tube and I used)