Wakame Crusted Pacific Salmon, Yuzu Fluid Gel, Miso Apple Butter, Toasted Quinoa

Recipe by Chef Spencer Ivankoe

Wakame Crusted Pacific Salmon

Ingredients

2 lbs Pacific Salmon

1 cup Dried Wakame Seaweed

 

Instructions

Remove the skin from the salmon filets

In a spice grinder, grind the wakame seaweed into a powder

Crust the 2 sides of the salmon filets with the wakame seaweed

Heat a sauté pan on medium to high heat, add 2 tbsp of oil

Tilt the pan and lay the salmon, crust side down

Cook the salmon for 2-3 minutes per side for a perfect medium rare

 

Yuzu Fluid Gel

Ingredients

1/2 cup of yuzu juice

1/2 cup water

1 tbsp agar agar

 

Instructions

Bring water and yuzu juice to a boil

Turn off heat and whisk in the agar agar

Put mixture into a container, and cool in the refrigerator

Once cool and mixture has set, blend until smooth

 

Miso Apple Butter Puree

Ingredients

1/4 cup of white organic miso paste

1 cup Apple Butter

2 tbsp warm water

 

Instructions

Add all ingredients to a blender, and blend until smooth

 

Toasted Quinoa

Ingredients

1 cup of quinoa

2 cups water

Parchment paper

 

Instructions

Rinse quinoa under cold water well

Add quinoa to 2 cups cold water

Bring to a boil

Reduce heat to a simmer

Cook for 15-20 minutes until water has absorbed fully

Remove from heat and cover for 5 minutes to steam

Preheat oven to 250 degrees

Line a baking sheet with parchment paper and spread the quinoa onto it

Bake for 1 hour, occasionally turning the baking tray for even cooking

Pairs With

2017 Chardonnay