Ingredients:
4 each 6 oz. fillets Alaskan Wild Salmon
2 each 12 ounce cans chicken stock
1 tablespoon fish sauce
1 tablespoon garlic chili paste
1” fresh ginger, sliced
1 each stalk lemon grass
2 cups cornflakes, roughly chopped
¼ cup basil, finely chopped
Salt, to taste.
4 tablespoons hoisin sauce
1 each small head Napa cabbage, shredded
2 each carrots, julienned
1 each zucchini, julienned
½ bunch scallion, rough chopped
½ bunch cilantro, rough chopped
Broth preparation:
Simmer the stock with the fish sauce, garlic sauce, ginger and lemon grass until the flavors infused, about 20 minutes. Remove lemongrass and ginger from broth and discard.
Salmon preparation:
Preheat oven to 450. Combine crushed cornflakes and basil. Add salt, to taste. Pan sear salmon in a hot sauté plan flesh side down. When golden brown turn over and brush with hoisin sauce lightly coating each side. Remove salmon from the sauté pan and place on a baking sheet. Crust the top with the cornflake and basil mixture. Place in oven for 7-10 minutes or until the fish is done.
Complete Dish & Assembly:
While fish is in the oven, add cabbage, carrots, zucchini, scallions and cilantro to hot broth. Cook vegetables until they are just wilted. Serve in bowls adding the cabbage mixture. First place the salmon on top and ladle broth into the bowl. Enjoy!
Try another chef's recipe using domestic, sustainable seafood.
