Posts Tagged ‘Salmon’

Salmon

1 medium red onion, sliced ¼ inch thick
1 pound salmon steak (two steaks)
1 cup of vegetable stock
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
2 tablespoons of chopped parsley
Sprig of thyme
½ cup of vegetable stock

Creamy Asparagus Sauce

1 cup of chopped asparagus
2 tablespoons of sesame oil
2 tablespoons oat or barley flour
¾ cup of soy milk
¾ cup of stock (fish stock, vegetable stock or a combination)
1 tablespoon minced shallot
½ teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon celery seed
1 tablespoon white miso
3 tablespoons water
2 tablespoon mirin

To prepare the salmon, preheat the oven to 375F. Scatter the onion rings in the bottom of a 9 by 12-inch baking dish. Season the salmon with the salt and pepper and place the steaks atop the onions. Add the parsley, thyme and vegetable stock, cover the baking dish and poach in the oven for 20 to 30 minutes or until it flakes easily with a fork.
To make the sauce, steam the asparagus for 3 to 5 minutes or until just tender. Rinse briefly under cool water to stop the cooking and set the green color. Heat the oil in a saucepan over medium heat, whisk in the flour and cook, whisking continuously for 2 minutes.

Add the soy milk and stock and simmer for 8 minutes, stirring often. Stir in the shallot, salt, white pepper and celery seeds and cook for an additional 5 minutes, then remove from the heat.

Dissolve the miso in the water then stir the dissolved miso and mirin into the sauce. Combine the sauce and steamed asparagus in a food processor and puree until smooth. Spoon the warm sauce over the salmon and serve right away.