Asiatique`s Seared Pacific Salmon Recipe
Submitted by: Tristan
Ready in: > 2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2
Related Categories:
--A - Copy Cat Restaurant Recipes
--Salmon Recipes
Ingredients:
2 (8-ounce) fresh salmon fillets
2 tablespoons quality Cajun seasoning
2 tablespoons olive oil, divided, plus more for sautéing fish
1 cup mixed vegetables of your choice
Salt and pepper to taste
1 shallot, thinly sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine
1 tablespoon Sichuan chili oil
1 tomato, seeded and diced
1 tablespoon sesame oil
1/4 cup, approximately, julienne-cut turnip
Directions:
Rub salmon with Cajun seasoning and 1 tablespoon olive oil; refrigerate
4 hours to allow spices to flavor fish.
Heat a sauté pan over medium-high heat, add enough olive oil to thinly
coat pan bottom. When oil is hot enough to pop, add salmon. Cook on both
sides until fish is brown and done to your taste (I prefer fish that is
opaque inside, but still very shiny). If fish will not cook through, it
may be necessary to cover the pan.
Remove fish from pan and set aside; keep warm.
Using the same pan, add vegetables with salt and pepper to taste; cook
until they are browned and can be pierced with a fork. Remove from pan
and set aside.
Add 1 tablespoon olive oil to pan. When hot, add shallot slices. When
shallots are brown (this happens very quickly), add soy sauce, oyster
sauce and rice wine. Then add chili oil to taste (1 tablespoon makes a
very hot dish) and tomato. Immediately remove from heat and stir in
sesame oil.
To assemble: Divide vegetables between 2 plates, piling them in the
middle of each plate. Place salmon fillet on top. Pour sauce over all
and garnish with turnip (which is raw, and soaks up sauce). Serve
immediately.
This recipe for Asiatique`s Seared Pacific Salmon serves/makes 2
Happiness comes through doors you didn't even know you left open.
~Angelique~
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