Title: Roasted Ginger Salmon with Ginger Soy Butter Sauce
Categories: Seafood Salmon
Yield: 4 Servings

4		(6 oz) salmon filets
		Essence
1	c	Fresh grated ginger
2	tb	Grated orange zest
2	tb	Grated lemon zest
1/2	c	To 1 cup bread crumbs,
		Enough to bind the crust
3	tb	Finely chopped cilantro
		Salt and pepper
2	tb	Olive oil
6		Fried whole arugula leaves
1	tb	Brunoise red peppers
1	tb	Brunoise yellow peppers
1	tb	Chopped chives
GINGER SOY BUTTER SAUCE
1/2	c	Soy sauce
1/3	c	Honey
1	tb	Brown sugar
1	oz	Minced ginger
1	tb	Minced garlic
1	tb	Minced shallots
		Juice of one orange
1/2	lb	Butter
		Salt and pepper

In a sauce pot, combine the soy sauce, honey, brown sugar, ginger, garlic and shallots together. Bring the liquid up to a boil and simmer the liquid for 5-6 minutes, or until the sauce is dark in color and reduced by half. Remove from the heat and mount in the butter cubes. Stir in the orange juice and strain through a chinoise. Season with salt and pepper. Spoon a small pool of the sauce in the center of the plate. Dirty the rim with the sauce. Place the salmon in the center of the sauce. Garnish with fried arugula, brunoise peppers and chives. Yield: about 1 1/2 cups

Preheat the oven to 400 degrees. Season the salmon with Essence. In a small mixing bowl, combine the ginger, zest's, and cilantro together. Stir in enough bread crumbs to bind the crust. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, sear the salmon for 1-2 minutes on each side. Remove from the heat and cover the entire top side with the crust. Place in the oven and roast for 6-8 minutes for medium rare. The crust should be golden in color. Remove from the oven. at the end of

Yield: 4 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD NETWORK SHOW #EE2377

Format by Dave Drum - 27 November 98 From: Dave Drum Date: 29 Nov 98

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