Courtesy of Alison Negrin, Executive Chef, John Muir Health System
Serves 10
10 portions of salmon, 6 oz. each
Kosher salt and fresh ground black pepper
2-3 cloves garlic, chopped
1 ½ T. Vegetable oil
½ Serrano chile
½ small red chile
½ stalk lemongrass
¼ cup red bell pepper brunoise (without white inner pith)
Julienne zest of 1 lime
¼ cup peeled and julienne ginger root
½ quart mirin
¼ lb. Unsalted butter
Lime juice from the above limes
½ bunch cilantro sprigs for garnish
Season salmon with Kosher salt and fresh ground black pepper, chopped garlic and vegetable oil.
Sear salmon on one side and place on sheet pan to finish in oven.
Slice chilies and lemon grass into very thin rounds. Place in a heavy bottomed pot with lemongrass, lime zest and ginger. Add mirin. Reduce to syrupy, whisk in butter, add lime juice.
Serve salmon with sauce trying to get the chilies, ginger, etc. on each piece for garnish. Garnish further with single whole cilantro sprigs, stem intact.
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