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Seared Laquered Salmon w/Pickled Maui Onions & Yuzu Butter Sauce

Simple and quick yet tasty Seared Laquered Salmon with Pickled Maui Onions and Yuzu Butter Sauce recipe.
Posted By: Leilani
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Prep Time: 30 | Cook Time: 20 | Ready In: 50
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US Metric

Salmon:
8 each salmon fillets, 3.5 ozs. each
1 each Maui Onion, (medium size) thinly sliced rings
1 cup rice vinegar
¼ cup sugar
4 Tbsp. oil for sautéing
4 tsp. sugar
2 Tbsp. Aloha shoyu
Kosher salt and black pepper to taste

Yuzu Butter Sauce:
1 cup rice vinegar
1 cup white wine
1 each ginger, 1 inch piece chopped
1 clove garlic, cut in half
1 Tbsp. green onions, chopped
1 Tbsp. shallots, brunoise
½ cup heavy cream
2 Tbsp. yuzu
¾ cup unsalted butter


Cooking Process:

Salmon:
Season salmon with salt and pepper. Rub boneside of fillet with soy sauce. Press soy sauce side of fillet onto sugar. Heat pan over medium heat and add oil. Place salmon (soy sugar side) down onto pan and sauté until sugar caramelizes and produces a nice sheen. Turn over and sauté salmon to your preferred doneness.

Pickled Maui Onions:
Mix together rice vinegar and sugar in a non reactive pot. Bring to a boil. Taste mixture for a sweet and sour taste. (If too sweet, add more vinegar. If too sour, add more sugar.) When mixture comes to a boil, remove from stove and add onions. Steep until mixture cools. Add salt if needed.

Yuzu Butter Sauce
Reduce all the ingredients except for the cream and yuzu by half. Add heavy cream and yuzu and reduce until cream slightly thickens. Add ¾ cups unsalted butter a little at a time whisking constantly over low heat. When butter is fully incorporated, season with salt and pepper. Strain through a fine Sieve and keep sauce warm until ready to use.

how to serve:

Plating:
Place 2 ounces of sauce onto center of plate. Place salmon atop and garnish with a mound of pickled Maui Onions. Garnish with micro greens or green onions

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