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39
Sesame-Crusted Pan-Seared
Salmon with Jasmine Rice, Citrus
Beurre Blanc, Baby Bok
Choy, and Tamari-Honey Glaze
1 piece red bell pepper
3 pieces green onion
½ cup orange juice
Cut bell pepper and green onion in thin julienne strips
and place in ice water to curl. Make beurre blanc by
reducing citrus juices in saucepan by three-fourths and
whisk in butter on low heat to emulsify.
Juice of 1 lemon
1 pound butter
6 ounces lite soy sauce
2 ounces honey
1 tablespoon cornstarch, dissolved
in 1 tablespoon water
To make soy honey glaze, simmer soy sauce and add
honey. Thicken with cornstarch slurry.
2½ pounds salmon filet, boned
with skin on, king or local
variety
Sear salmon on skin side in very hot oven-safe skillet
until crisp, approx. 2 minutes. Turn over filet. Onto
crisp skin side, spread tahini sauce on lightly and coat
with sesame seeds. Place pan in 375-degree oven and
cook 5-7 minutes.
3 tablespoons tahini sesame paste
2 ounces black & white sesame
seeds, mixed.
6 pieces baby bok choy, cut in
half lengthwise
3 cups jasmine rice, cooked
Blanch bok choy in boiling water just before service,
and place next to rice in large bowl. Surround with
citrus sauce. Place salmon on top and drizzle with soy
glaze. Garnish with bell pepper and onion pieces.
“You know what it is? (San Francisco) is a golden
handcuff with the key thrown away.”
—John Steinbeck, author
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