| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
4 |
servings |
INGREDIENTS
| 4 |
|
Salmon fillets -; (6 oz ea) |
|
|
Bayou Blast; see * Note |
| 1 |
c |
Fresh grated ginger |
| 2 |
tb |
Grated orange zest |
| 2 |
tb |
Grated lemon zest |
| 1/2 |
c |
Bread crumbs – (to 1 cup); enough to bind |
|
|
The crust |
| 3 |
tb |
Finely-chopped cilantro |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Olive oil |
|
|
Ginger Soy Butter Sauce I; see * Note |
| 6 |
|
Whole Arugula leaves; fried |
| 1 |
tb |
Brunoise red peppers |
| 1 |
tb |
Brunoise yellow peppers |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Ginger Soy
Butter Sauce I" recipes which are included in this collection.
Preheat the oven to 400 degrees. Season the salmon with Bayou Blast. In a
small mixing bowl, combine the ginger, zest's, and cilantro together. Stir
in enough bread crumbs to bind the crust. Season with salt and pepper. In a
saute pan, heat the olive oil. When the oil is hot, sear the salmon for 1
to 2 minutes on each side. Remove from the heat and cover the entire top
side with the crust. Place in the oven and roast for 6 to 8 minutes for
medium-rare. The crust should be golden in color. Remove from the oven.
Spoon a small pool of the Ginger Soy Butter Sauce in the center of the
plate. Dirty the rim with the sauce. Place the salmon in the center of the
sauce. Garnish with fried arugula, brunoise peppers and chives. This recipe
yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2377 broadcast 05-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-07-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”