6 ounces red bell pepper, julienne
6 ounces yellow bell pepper, julienne
5 ounces onion, julienne
1 ounce olive oil
1 2-pound salmon fillet, skin off, pin bones removed
2 bunches fresh cilantro, chopped
thai noodle salad (recipe follows), as needed
soy molasses vinaigrette (recipe follows), as needed
THAI NOODLE SALAD:
3 1/4 ounces cellophane noodles
2 bunches fresh cilantro, chopped
2 tablespoons oyster sauce
1 tablespoon sesame oil
1/2 tablespoon garlic, minced
2 tablespoons soy sauce
1 pinch red pepper, crushed
SOY MOLASSES VINAIGRETTE:
4 ounces molasses
2 ounces rice vinegar
8 ounces soy sauce
1 teaspoon fresh ginger, chopped coarse
olive oil, as needed
Servings: 5
1. Quickly sauté the peppers and onions in the olive oil; drain and cool.
2. Trim the fat and dark flesh from the skin side of the fillet. Carefully butterfly the fillet, cover it with plastic wrap and pound gently.
3. Place the salmon, skin side up, on a rectangular piece of plastic wrap that extends at least 3 inches (7.5 centimeters) beyond each end of the fillet.
4. Season the fish with salt and pepper; sprinkle the cilantro over it. Distribute the cooled onions and peppers over the cilantro, leaving at least a 2-inch (5-centimeter) edge of salmon uncovered on all sides.
5. Roll the salmon and peppers into a tight pinwheel and firmly knot the ends of the plastic wrap.
6. Tightly roll the fish in aluminum foil, twisting the ends to form a tight cylinder.
7. Poach or steam the fish until it reaches an internal temperature of 110°F (43°C). Remove from the poaching liquid and chill.
8. At service time, unwrap the chilled salmon and carefully slice it. Arrange the sliced salmon on plates with the Thai Noodle Salad. Pour 3 ounces (90 grams) of the Soy Molasses Vinaigrette around the salmon at the last moment.
To make the Thai Noodle Salad:
1. Pour boiling water over the noodles and allow them to steep until they are al dente, approximately 5 minutes. Refresh in cold water. Drain well.
2. Toss the noodles with the other ingredients. Adjust the seasonings to taste.
Yield: 5 Servings
To make the Soy Molasses Vinaigrette:
1. Combine the molasses, rice vinegar, soy sauce and fresh ginger in a saucepan. Bring to a boil and remove from the heat immediately. Allow the mixture to rest, undisturbed, for 1 hour.
2. Strain and chill the molasses mixture. Add the olive oil at service time.
Yield 1 pint (450 ml)
6 ounces yellow bell pepper, julienne
5 ounces onion, julienne
1 ounce olive oil
1 2-pound salmon fillet, skin off, pin bones removed
2 bunches fresh cilantro, chopped
thai noodle salad (recipe follows), as needed
soy molasses vinaigrette (recipe follows), as needed
THAI NOODLE SALAD:
3 1/4 ounces cellophane noodles
2 bunches fresh cilantro, chopped
2 tablespoons oyster sauce
1 tablespoon sesame oil
1/2 tablespoon garlic, minced
2 tablespoons soy sauce
1 pinch red pepper, crushed
SOY MOLASSES VINAIGRETTE:
4 ounces molasses
2 ounces rice vinegar
8 ounces soy sauce
1 teaspoon fresh ginger, chopped coarse
olive oil, as needed
Servings: 5
1. Quickly sauté the peppers and onions in the olive oil; drain and cool.
2. Trim the fat and dark flesh from the skin side of the fillet. Carefully butterfly the fillet, cover it with plastic wrap and pound gently.
3. Place the salmon, skin side up, on a rectangular piece of plastic wrap that extends at least 3 inches (7.5 centimeters) beyond each end of the fillet.
4. Season the fish with salt and pepper; sprinkle the cilantro over it. Distribute the cooled onions and peppers over the cilantro, leaving at least a 2-inch (5-centimeter) edge of salmon uncovered on all sides.
5. Roll the salmon and peppers into a tight pinwheel and firmly knot the ends of the plastic wrap.
6. Tightly roll the fish in aluminum foil, twisting the ends to form a tight cylinder.
7. Poach or steam the fish until it reaches an internal temperature of 110°F (43°C). Remove from the poaching liquid and chill.
8. At service time, unwrap the chilled salmon and carefully slice it. Arrange the sliced salmon on plates with the Thai Noodle Salad. Pour 3 ounces (90 grams) of the Soy Molasses Vinaigrette around the salmon at the last moment.
To make the Thai Noodle Salad:
1. Pour boiling water over the noodles and allow them to steep until they are al dente, approximately 5 minutes. Refresh in cold water. Drain well.
2. Toss the noodles with the other ingredients. Adjust the seasonings to taste.
Yield: 5 Servings
To make the Soy Molasses Vinaigrette:
1. Combine the molasses, rice vinegar, soy sauce and fresh ginger in a saucepan. Bring to a boil and remove from the heat immediately. Allow the mixture to rest, undisturbed, for 1 hour.
2. Strain and chill the molasses mixture. Add the olive oil at service time.
Yield 1 pint (450 ml)
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