Wednesday, April 1, 2009
Pan-Seared Salmon with a Mirin-Dijon Sauce and Chorizo Brussel Sprouts
Damn I cannot get enough of this sauce. Its like that ginger dressing at sushi joints, I could just drink it and slurp it down with anything…even shoes.
1 Lbs. Salmon, sliced in two pieces
½ Lbs Brussel Sprouts
½ Cup Chorizo, sliced and quartered
¼ Cup Dry White Wine
1 large Tbls Dijon Mustard
2 Tbls Tamari (High Quality Soy Sauce)
½ Cup Mirin
1 Rstd Red Pepper, diced
3 Cloves Garlic, minced
1 Shallot, minced
1. Bring a pot of water to a boil. Cook the brussel sprouts for 3 minutes and strain.
2. In a sauté pan, drizzle some vegetable oil and put the flame up to high. Add the diced chorizo and sauté until crisp. Deglaze with the white wine and add the brussel sprouts. Coat well. Turn off the heat and set aside.
1. In a sauté pan add 2 tbls vegetable oil, shallots, garlic and red peppers. Put the flame on medium and stir with a wooden spoon until the shallots start to brown.
2. Add Mirin, Tamari and Dijon mustard. Whisk together and cook for one minute. Set aside and keep warm.
1. In a sauté pan add 2 tbls of vegetable oil. Put the flame up to high and wait until the oil starts to ripple. Add salt and pepper to both sides of the fish and place in the pan. If the oil does not sizzle when you add the fish, the oil is not hot enough.
2. Pan sear the fish on one side for 4 minutes. The skin should be a beautiful, crispy brown, if its not, sear for another 1-2 minutes.
3. Flip the fish and sear for another 1-2 minutes. At this point it should be medium depending on the thickness of the fish. **
1. Reheat the brussel sprouts and sauce while the salmon is cooking. Place the fish on a paper towel lined plate first to absorb any excess oil. Put the fish on the plate, drizzle the sauce on and plate the brussel sprouts.
**I had a very thick cut of Salmon. If the fish you find is thin, then adjust your cooking times accordingly. For thin slices it will take only 2 minutes one each side to bring to mid-rare.