Featured Recipe

Grilled Salmon with Sweet Chili Glaze,
Peas and Carrots, Carrot Ginger Emulsion, and Wasabi Crushed Peas

This dish highlights spring flavors and classic combination peas and carrot with a twist.
Wild salmon is preferred but if unavailable organic Scottish salmon or arctic char make a good substitution. 

Serves 4

2 lb scaled and boned salmon filet skin on portioned into 4 pieces
1 lb pea greens (can be found at farmers market, julienned snow peas may be used to substitute)
3 medium carrots peeled
Wasabi powder
Water
½ lb shucked English peas (frozen peas can be substituted) Blanched if using fresh

For sauce:
3 medium carrots peeled sliced into coins
1 oz piece of ginger peeled and sliced into coins
1 cup unseasoned rice wine vinegar
1 ½ cup Mirin cooking wine
1 cup orange juice
1 cup water
2 cups grape seed oil or canola oil
1 stick cinnamon
2 whole star anise seed

For glaze:
½ cup apricot preserves
2 cup white vinegar
1 tsp. red pepper flake

Use sSweet soy sauce for garnish

To prepare the dish

• For sauce:  Take all ingredients for sauce and place in non reactive sauce pan, bring to a boil and then simmer for 15-20 minutes until carrots are soft and liquid is reduced by half and has a syrupy sheen to it. When ready, remove cinnamon and star anise and place remaining ingredients into a blender and puree until smooth. Pass through a sieve to remove any lumps, place back into blender and slowly add oil on medium speed until incorporated, set aside.
• For glaze: Combine all ingredients and bring to a boil, reduce liquid until a thick syrup forms, take off heat and cool
• For Salmon: Season salmon fillets with salt and pepper and cook on grill or in a grill pan flesh side down first and turning once to medium rare (about 3 minutes per side). Brush with glaze and let rest while vegetables are cooking.
• For vegetables: Wash and dry pea tendrils. Peel skin from carrots, using peeler peel the length of carrot on one side to form ribbons (strips of peeled carrots). In medium hot sauté pan add 1 tablespoon of oil, salt and pepper  and quickly sauté carrot ribbons until tender 2-3 minutes add pea tendrils and warm until wilted portion.
• Wasabi peas: In advanced combine wasabi powder and enough water to make a paste, set aside. In small apot add peas salt, pepper and small amount of water (3-5 Tablespoons) and steam until warmed through. Strain peas place in bowl and add wasabi paste to taste and slightly crush with back of spoon.
• Assembly- On four plates divide carrot ribbons and pea tendrils in center of plate, top with crushed wasabi peas then place salmon fillet on bed of vegetables. To finish spoon sauce onto plate as you find pleasing and drizzle with sweet soy sauce.

*Eating raw or undercooked meat, poultry, eggs or seafood may pose a health risk, especially to the elderly, young children under age 4,
pregnant women and other highly susceptible individuals with compromised immune systems.
*Please inform your server of any food related allergies you may have.