Sunday, September 18, 2011

Glazed Salmon with Spinach, Potato Crisps and Orange, Hoisin Reduction

I like wild caught salmon better than farm raised generally.  Maybe its the inner pretentious jackass in me or maybe it just tastes better.  For me the general rule with salmon is the redder the better.  For that reason Sockeye salmon tends to be my favorite and Coho salmon is my second.  The fish in this picture is Coho salmon.  It's my take on Asian flavors which are traditional with salmon, but its definitely not a purely Asian dish,

Salmon (skin on or off if you prefer)
Orange (about one orange per serving or you could substitute orange juice)
Hoisin (you could substitute soy)
Small potatoes

1.  Cut potatoes in small thin rounds.  Think like 2 to 3x the width of a typical potato chip.
2.  Preheat oven to 400 degrees. Heat pan on.  Add a good amount of oil.  Fry potatoes on medium high heat, browning them on both sides.   I season the potatoes up right in the pan. Dry off and put on sheet pan with very very little oil.  Bake until slightly crispy around 10 minutes. 
3.  Reduce 3 parts fresh squeezed orange juice, orange zest, one table spoon Hoisin and one tablespoon honey on medium heat.  You don't need salt in this sauce, the hoisin should act as the salt.
4.  Heat pan to medium heat.  Add oil.  Place seasoned salmon skin side down glazing the top side with the sauce as you cook.  About 5-6 minutes on the skin side.  Flip fish over cook for 1-2 minutes on flesh side.  Remove from heat.
5,  Start out sweating finely minced ginger in butter on medium heat.  When ginger starts to caramelize add spinach cook for about two minutes. 
6.  Plate spinach first then potatoes around it, then finish with salmon on top of spinach and additional sauce. 

The sauce should be a little sweet which riffs nicely with some of the salty components going on.  Its pretty quick to prepare this dish, about 20-25 minutes start to finish.  I'm thinking of adding a little creamy silky potato puree underneath the tower next time I make this one.  I think it would potentially make a good dish great.  This dish is really textural as is but just writing about it makes me want to add that component to the plate next time.  I think I will and I'll let you all know if it was worth it!  For the time being, let me know if you try this one at home.

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