Wasabi-Crusted Salmon With Orange-Ginger Sauce

Recipe Ingredients

1 tablespoon	15ml	Wasabi powder
1 tablespoon	15ml	Water
1 tablespoon	15ml	Rice wine vinegar
1/4 teaspoon	1.3ml	Soy sauce
4		Salmon fillet pieces - (6 oz ea) - skin removed
1 teaspoon	5ml	Emeril's Original Essence - see * Note
1 cup	146g / 5.1oz	Panko crumbs
1/4 cup	59ml	Vegetable oil
		Orange-Ginger Sauce - (see below)
1/4 cup	27g / 1oz	Toasted black and white sesame seeds - for garnish
		Steamed long-grain white rice - for accompaniment
		Orange Ginger Sauce
1/4 cup	23g / 0.8oz	Minced shallots
1 tablespoon	15ml	Minced ginger
2 tablespoons	30ml	Orange zest
1 cup	237ml	Dry white wine
1 cup	237ml	Fresh orange juice
1/2 cup	118ml	Heavy cream
2		Cold unsalted butter - cut into pieces
1 teaspoon	5ml	Soy sauce
		Salt - to taste
1/8 teaspoon	0.6ml	Wasabi powder

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Place the wasabi in a small bowl. Slowly add in the water, whisking, to make a paste. Add the vinegar and soy, and whisk well. Place the salmon fillets in a glass baking dish and coat evenly on both sides with the wasabi mixture. Season lightly with the Essence.

Place the panko crumbs in a shallow dish. Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere. Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.

In a large skillet or saute pan, heat the oil over medium-high heat. Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish. Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds. Serve immediately with steamed rice, and pass the remaining sauce at the table.

Orange-Ginger Sauce: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.

Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece. Continue whisking until the sauce is smooth. Add the soy sauce, salt, to taste, and wasabi. Serve warm with the Wasabi-Crusted Salmon. (Note: If not being served immediately, place in a hot water bath, covered, and stir occasionally. Makes about 1 cup)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E22) - from the TV FOOD - NETWORK

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