& Soy Beurre Blanc on Asian Slaw
Yield: 6-8 Servings
Prep Time: 1 hour & 30 minutes
Cook Time: 10-15 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Chardonnay, Columbia Valley Dry Riesling
1 side salmon
1/3-1/2 cup brown sugar
1/3 cup soy sauce
Juice of 1 lemon
Freshly cracked black pepper
Soy beurre blanc, recipe follows
Ginger cream sauce, recipe follows
Asian slaw, recipe follows
Portion salmon or leave in whole fillet. Sprinkle liberally with brown sugar. Drizzle with soy sauce and marinate for approximately one hour. Transfer to baking sheet, reserving liquid. Season with lemon juice and pepper. Bake at 350° until desired doneness, basting with reserved liquid.
To serve: divide salmon between 6-8 individual plates; drizzle with soy beurre blanc, ginger cream and Asian slaw.
1 cup white wine vinegar
1 shallot, chopped
1 cup Chateau Ste. Michelle Chardonnay
2 oz cream
4 oz unsalted butter
¼ cup soy sauce
In small, stainless steel pot, reduce vinegar with chopped shallots to about 1 oz. Add Chateau Ste. Michelle Chardonnay and reduce again to 1 oz. Add cream and bring to boil. Remove from heat and whisk in the butter. Add soy sauce.
1 cup Chateau Ste. Michelle Chardonnay
2 Tbsp pickled ginger (pink for color)
1 cup cream
salt to taste
In small sauce pot over medium-high heat, reduce chardonnay and pickled ginger by half. Add the cream and reduce to sauce consistency. Strain out the ginger or leave if you wish.
¼ cup sugar
¼ cup lime juice
¼ cup red wine vinegar
½ cup vegetable oil
¼ cup water
2 cups peanut butter
1-2 jalapeno peppers
1 tsp chili flakes
3 tsp Chopped garlic
¼ cup chopped basil
¼ cup chopped mint
1 cup shredded cabbage
1 cup shredded purple cabbage
1 carrot, julienned
1 small cucumber, peeled, seeded and thinly sliced
1/2 yellow pepper, julienne
1/2 red pepper, julienne
3 green onions, sliced
Place sugar through mint in blender, puree until smooth. Check for seasonings. Reserve until service.
When ready to serve, toss with cabbages, carrots, cucumbers, peppers and green onions.
