Recipes

Honey Soy Seared Salmon

Yield: 12 servings

FOR THE SUSHI RICE:
3 cups short grain white rice
41/2 cups water
3 Tbsps. seasoned rice vinegar

FOR THE WASABI BEURRE BLANC:
3 cups white wine
3/4 cup white vinegar
1/2 cup + 1 Tbsp. shallots, finely chopped
1/2 cup + 1 Tbsp. peppercorns
11/2 cups heavy cream
24 ozs. butter, softened
6 Tbsps. wasabi paste
3/4 cup hot water 6 Tbsps. soy sauce

FOR THE SALMON:
41/2 lbs. skinless salmo

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