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Wasabi and Ginger-Crusted Salmon

INGREDIENTS:Wasabi and Ginger Crust:
1 lb. sweet unsalted butter
½ lbs. fresh ground ginger
½ cup fresh wasabi paste
½ Tbsp. English dry mustard
2 Tbsp. salt
1 Tbsp. white pepper
2 loaves fresh white bread crumbs

Salmon:
2 ½ lbs. fresh Chilean salmon, skinless
2 large carrots, julienne
2 Tbsp. fresh minced ginger
1 Tbsp. fresh minced garlic
3/4 lbs. fresh snow peas
½ bunch scallions, chopped
2 shallots, diced
3/4 lbs. sweet unsalted butter
1 sprig fresh thyme
2 bay leaves
7 black peppercorns
3/4 cup Chardonnay DIRECTIONS:Place butter in a mixer and whip it until it is soft and creamy. Fold in all ingredients except for 1 cup of fresh bread crumbs. On a cutting board, roll out the butter mixture, using some of reserved bread crumbs as needed so butter doesn’t stick. Cut out shapes according to the size of fish it will be served on. Place butter in freezer until needed. (Take out 3 minutes before needed.)

Cut salmon into 6-ounce portions. Cover and keep in refrigerator. In saucepot, place bay leaves, thyme, peppercorns, shallots, scallions, and Chardonnay; reduce on high heat until wine is almost completely evaporated. It should be almost a syrup-like consistency. At that point, start to break off small pieces of butter and slowly whisk them into mixture with the heat off. Whisk in all the butter and then adjust the seasoning with salt and pepper. Strain it through a fine mesh strainer until all you have left is just the silky sauce. In a hot sauté pan, sear one side of salmon fillet (preferably the side the skin would have been on). Place the wasabi and ginger crust on top of the salmon and place in a 325°F oven for about 3 minutes or until desired doneness. In a sauté pan, heat garlic, ginger, and then add julienne of carrots. Season with salt and pepper. In a pot of boiling water with salt, place snow peas and cook until they turn bright green (usually less than a minute).

On a plate, place carrot mixture and snow peas. Pour sauce around the plate and place the salmon on top of the carrots. Serve with a Riesling or Chardonnay. NUTRITIONAL INFORMATION: SERVINGS: From:Executive chef Mich'l B. Jacobs and Executive Sous Chef Robert Mauro, Miami Beach PHOTO CREDIT:Photo Credit: MEL VICTOR

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