Roasted Ginger Salmon With Ginger Soy Butter Sauce

Recipe Ingredients

4		Salmon fillets - (6 oz ea)
		Bayou Blast - see * Note
1 cup	237ml	Fresh grated ginger
2 tablespoons	30ml	Grated orange zest
2 tablespoons	30ml	Grated lemon zest
1/2 cup	73g / 2.6oz	Bread crumbs - (to 1 cup) - enough to bind
		The crust
3 tablespoons	45ml	Finely-chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
		Ginger Soy Butter Sauce I - see * Note
6		Arugula leaves - fried
1 tablespoon	15ml	Brunoise red peppers
1 tablespoon	15ml	Brunoise yellow peppers
1 tablespoon	15ml	Chopped chives

Recipe 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.

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

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