Wasabi/Pecan crusted Salmon w/ Orange Ginger Sauce

Submitted by Denys Kendall
Culinary Art Student

Salmon:
4, 6 oz. salmon filet, skin removed
1⁄2 cup wasabi peas
1⁄2 cup chopped pecans, toasted
1⁄2 stick unsalted butter, cut into tablespoon-sized pieces (best to keep chilled until use)
2 oz. minced shallot
2 tbs. olive oil
Kosher salt
Ground black pepper

Sauce:
2 cups orange juice
1⁄2 cup orange marmalade
2 tbs. grated ginger
3 cloves of garlic, crushed (just smash them open, do not cut!)
1 tbs. orange zest
2 tbs. corn starch
1⁄4 cup warm water
Kosher salt

Cooking:
Preheat oven to 350 degrees.  

Combine Orange juice, marmalade, ginger and garlic in a stainless steel sauce pan. Bring to a light boil and reduce to simmer. Simmer until all the flavors have had a chance to combine, about 10 minutes. After the sauce has simmered for 10 minutes, remove from heat and let cool. Also, take this time to combine the Wasabi peas and Pecans in a food processor and pulse until finely ground. Now add the butter and shallots and pulse to combine.

Pat the salmon filet dry with paper towel. Season both sides with salt and pepper. Heat your oil in a large sauté pan and sear the salmon, presentation side first (this is the side that looks the best, should not be the side with the grey center from the skin). Sear untouched for 4 minutes, flip and coat each filet with the breading mixture on the already cooked side. Place entire pan into the preheated oven, and cook until the internal temperature reads 145 F, about another 5-10 minutes. The fish should be cooked to a nice medium well, but no raw appearance in the center.

While the fish is in the oven, finish the sauce by pureeing in a blender (if still a little warm, keep lid on, but not completely, leave room for steam to escape). After puréeing, strain through a sieve and place back on stove. Combine cornstarch and warm water to make a slurry, and add to the sauce and bring the entire mixture to a boil. Let boil until the starch taste has been cooked out and now add your salt to taste (do not over salt, you want just enough to enhance the food, but not have a definite salt taste). Let mixture thicken, then strain again. About this time, your fish should be ready. Plate the fish with the sauce beneath it, and then drizzle a little over the top and around the plate. Garnish with an orange round and fresh minced parsley.

Wild rice pilaf and asparagus are good side to go with this dish. Serves four.