THAI-CORIANDER CRUSTED SALMON Danny Hall | Executive Chef | Embassy Suites Frisco
When I was a very young sous chef, my chef entered me into a competition at the very last minute that I did not know about until the day of the event. I think they were short on competitors and said that I needed to come up with a dish. I had one hour (as usual with ACF competitions). It was an ACF sanctioned Competition, and this is what I came up with.
Ingredients
8 oz Salmon Coriander Seed and Cumin Seed cracked (not whole and not fine) 4oz Jasmine Rice (salt and pepper as needed) 1oz Butter (1/2 for spinach mix, ½ for sauce) 2oz chopped Garlic and Shallot (1/2 for spinach mix, ½ for sauce) 6oz Baby Spinach
3oz Pink Pickled Ginger 1oz Green Onion Wings 7ea Wasabi Peas 3oz Sweet Chili Sauce
Instructions
Cut green onions down the length of the green part only (one side) and then finely cut end to end and put in ice-water so they curl. 1. Season the salmon with salt & pepper and then cover with the coriander and cumin mix, (only top side) and then face down on flat top until crusted, finish in oven. 2. 3.Spinach quick sauté with shallot and garlic 1oz each then fold in ginger and butter ½ oz.
Atrium Hospitality | Food & Beverage
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