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| Mirin Roasted King Salmon and Fall Vegetables |
| Yields: 4 servings |
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| INGREDIENTS |
2 lbs king salmon fillet, cut into 4 pieces
(Atlantic salmon can be substituted)
4 C baby spinach
1 C carrot, diced
1 C squash, diced
1 C zucchini, diced
1/2 C mirin
1/2 C red onion, diced
1/2 C red bell pepper, diced
1 T garlic, minced
2 T ginger, minced
to taste salt and pepper
12 sprigs fresh cilantro for garnish
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| INGREDIENTS: MIRIN SAUCE |
4 C mirin
1 C chicken stock
3 T sliced ginger
pinch red chili flakes
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| METHOD |
• Preheat oven to 400 degrees.
• Place salmon in shallow oven-proof dish and season with salt and
pepper.
• Pour mirin sauce into dish and bake for 2 minutes.
• After 2 minutes, using a tablespoon, baste salmon with sauce in dish
and return to oven for 2 minutes.
• Cook salmon until medium-rare or desired doneness.
• Heat large sauté pan over high heat and add canola oil and
remaining ingredients, except for the spinach.
• Sauté until onions become translucent.
• Add spinach, salt and pepper and mirin; cook until spinach has
wilted. |
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• Combine all ingredients and reduce by 1/3 over medium-high heat.
• Strain; let chill. |
| TO FINISH |
• Pile vegetables in the center of plate.
• Place salmon on top of the vegetables, glaze with mirin pan sauce.
• Place fresh cilantro sprigs around outside of plate.
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