Wasabi Crusted Salmon With Orange Ginger Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon wasabi powder
• 1 tablespoon water
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon soy sauce
• 4 (6 ounce) salmon fillets, skin removed
• 1 teaspoon emeril's original essence
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 1/4 cup toasted black and sesame seeds, garnish
• steamed long-grain rice
• 1/4 cup minced shallot
• 1 tablespoon minced ginger
• 2 tablespoons orange zest
• 1 cup dry wine
• 1 cup fresh orange juice
• 1/2 cup heavy cream
• 1 cup cold unsalted butter, cut into pieces
• 1 teaspoon soy sauce
• salt
• 1/8 teaspoon wasabi powder

Recipe

• 1 marinade: place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
• 2 add the vinegar and soy, and whisk well.
• 3 place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
• 4 season lightly with the essence.
• 5 place the panko crumbs in a shallow dish.
• 6 turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
• 7 set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
• 8 make sauce: in a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
• 9 reduce the heat to medium-low and simmer until reduced in volume by 2/3. add the cream and cook until reduced by 1/2.
• 10 whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
• 11 continue whisking until the sauce is smooth.
• 12 add the soy sauce, salt, to taste, and wasabi.
• 13 serve warm with the wasabi-crusted salmon. (note: if not being served immediately, place in a hot water bath, covered, and stir occasionally).
• 14 salmon: in a large skillet or saute pan, heat the oil over medium-high heat.
• 15 add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
• 16 divide among 4 serving plates, drizzle with the orange-ginger sauce, and dust with the seeds.
• 17 serve immediately with steamed rice, and pass the remaining sauce at the table.