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Winner of the Salty’s on the Columbia Salmon Recipe Contest 2008
Many thanks to Tim Bottler of Portland, Oregon
Soy Ginger Marinade
4 each 5-ounce Salmon fillets
4 tablespoons Canola Oil
1 cup Soy Sauce
3 tablespoons Fresh Ginger, peeled and chopped
Combine soy sauce and ginger in small bowl and mix well. Reserve 2 tablespoons marinade for shiitake mushrooms. Place salmon on large plate and pour marinade over salmon. Set aside.
Shiitake Mushrooms
2 tablespoons canola oil
3 ounces Shiitake mushrooms, de-stemmed
2 tablespoons Soy-Ginger Marinade (see recipe above)
3 cloves Garlic, minced
2 tablespoons Butter
4 tablespoons White Wine
In medium sauté pan heat 2 tablespoons canola oil over medium high heat. Add mushrooms and sauté 2 minutes. Add ginger marinade, garlic, butter and white wine. Cook for 1 minute. Remove from heat. Set aside.
Curry Sauce
4 ounces Yellow Curry Paste
1 cup Hot Water
14 ounces Coconut Milk
In a small sauce pan combine curry paste and hot water. Mix well. Add coconut milk and bring to boil. Reduce heat and simmer 10 minutes
Sesame Date Rice
1 pounc Jasmine Rice
5¾ cups Water
1 tablespoon Kosher Salt
6 ounces Dates, chopped
1 tablespoon Sesame Seeds
In medium sauce pan bring water and salt to boil. Add rice and boil for one minute. Reduce heat to simmer. Cover and simmer 12 minutes. Remove from heat and let stand 5 minutes.
To prepare salmon:
In heavy sauté pan heat 4 tablespoons canola oil over medium high heat.
Place marinated salmon in pan and sear quickly on each side. Cook an additional
3 minutes per side.
To assemble:
Pour ¼ cup curry sauce in center of plate. Scoop a large dollop of rice
and place in middle of curry sauce. Pour mushroom sauce over rice and place
salmon on top of rice.
Garnish with a sprig or two of chives.
