LEMONGRASS-CRUSTED SALMON WITH WATERCRESS-GINGER SAUCE
SOURCE: ROY YAMAGUCHI AND JOHN HARRISSON. ROY'S FISH AND SEAFOOD: RECIPES FROM THE PACIFIC RIM.
Warm tropical waters may prevent species of Pacific salmon from migrating and inhabiting the Hawaiian archipelago, but the beloved import locally ranks second to tuna in the category of most consumed fish. Despite foreign sourcing, acceptance, popularity, and diverse communities integrated salmon into an ingredient of Hawaii Regional Cuisine. The recipe below from Roy Yamaguchi of Roy’s Restaurant in Honolulu has the fish coated by eleven Asian spices, seven of which contributes by Japanese shichimi, and lain upon a bright green and peppery beurre blanc sauce not only to cast a striking visual but also to showcase the lofty status of salmon in reflecting Hawaii as a rich melting pot of flavors brought by centuries of migration.
Ingredients
Watercress-Ginger Sauce
1 cup/34 grams stemmed watercress
2 tablespoons/30 mL freshly pressed ginger juice
1 cup/250 mL Beurre Blanc sauce, warmed
2 tablespoons/8 grams finely chopped lemongrass, white part only, preferably picked fresh on the same day for best results
1 tablespoon/8 grams finely chopped garlic
1 tablespoon/6 grams finely chopped ginger
1 tablespoon/10 grams finely chopped shallot
1 tablespoon/6 grams shichimi (Japanese seven-spice powder)
4 salmon steaks, each weighing 7 ounces/200 grams preferably boneless
1/4 cup/60 mL peanut oil
Fresh sprigs of watercress for garnish
4 teaspoons/20 grams beni-shōga (red pickled ginger), drained and thinly sliced into strips
Specific Equipment
Small saucepan
Strainer
Knife
Whisk
Small mixing bowl
Large nonstick skillet or sauté pan
Serves 4
Instructions
1. Bring a saucepan of water to a boil and remove from heat. Blanch the watercress for 15 seconds or until the leaves have wilted. Drain the watercress through a strainer thoroughly and finely chop the leaves with a sharp knife.
2. Combine the watercress leaves, ginger juice and Beurre blanc sauce altogether in the same saucepan until well-blended. Set aside the sauce by keeping warm over tepid water.
3. Whisk the lemongrass, garlic, ginger, shallot, and Schichimi togarashi or Japanese seven-spice powder in a small mixing bowl until well-blended. Coat one side of each salmon steak with the mixture thoroughly and drizzle the crust mixture with peanut oil.
4. Heat a large nonstick skillet or sauté pan over medium-high for 2 to 3 minutes or until set. Sear over the salmon, crust side down for about 1 1/2 minutes or until the crust has turned brown. Turn over the other side and sear for another 1 minute or until the salmon remains slightly translucent in the center.
5. Remove the nonstick skillet or sauté pan from heat, and place the salmon in the center of individual serving plates. Spoon the Watercress-Ginger Sauce around each dish. Garnish the top with fresh watercress sprigs and sprinkle the red pickled ginger around the sauce.
