Seastar Restaurant & Raw Bar Chef John Howie's

Ginger-Lemon Grass Crusted Salmon with
Thai Coconut Red Curry Sauce and Kaffir, Lime Slaw

John Howie, Craig Terrill and the salmon!

INGREDIENTS: YIELD: SERVES 2 YIELD: SERVES 4

• Salmon, Red King - skin off, medallions, 3oz's wt, 1/2" thick 4 each 8 each

• Canola Oil 1 tsp. 2 tsp.

• Ginger-Lemongrass Seasoning - recipe follows 1 tsp. 2 tsp.

• Sushi or Sticky Rice 2 cups cooked 4 cups cooked

• Thai Coconut Red Curry Sauce - recipe follows 3/4 cup 1 1/2 cups

• Kaffir Lime Leaf Slaw - recipe follows 2 Tbsp. + 1 1/2 tsp. 5 Tbsp.

• Cilantro - sprig 2 each 4 each

INGREDIENTS: GINGER-L EMON G RASS S EASONING YIELD: 2 TBSP.

• Lemon Grass - chopped very fine, dried 1 Tbsp.

• Ginger - ground, powder 1 1/2 tsp.

• Garlic - granulated 1/4 tsp.

• Onion - granulated 1/4 tsp.

• Pepper, White - ground 1/8 tsp.

• Salt - sea or kosher 3/8 tsp.

LEMON GRASS SHRIMP SEASONING PROCEDURES:

1. Mix all ingredients together well place in a spice grinder, pulse 2-3 times, place in 1/6th pan and

hold until needed.

INGREDIENTS YIELD: 1 QUART

• Carrot - peeled , cut 1" pieces 1/2 cup

• Yellow Onion -peeled ,cut 1" pieces 1/2 cup

• Red Bell Pepper - seeded, cut 1" pieces 5/8 cup

• Chicken Stock Clear - see recipe 1 1/4 cups

• Coconut Milk - "Mae Ploy Brand" 10 fl. oz's

• Fish Sauce 3 Tbsp.

• Sugar - granulated 3 Tbsp.

• Red Curry Paste - "Mae Ploy Brand" 1 Tbsp.

• Whipping Cream 3/4 cup

• Kaffir Lime Leaves-medium-sized, chopped 3 ea.

PREPARATION:

1. Put carrot, onions, red bell pepper, chicken stock in a stock-pot. Bring to a boil, and simmer for 20

minutes, until vegetables are soft and stock is reduced by half.

2. Turn off the heat. Add curry paste, sugar, fish sauce, and puree with Ber Mixer or VIta-mixer

(blender) until smooth and completely pureed. Add coconut milk and whipping cream, kaffir lime

leaves, bring to a boil, then lower the heat and let simmer for about 15 minutes until sauce has

thickened.

3. Strain, cool, transfer, and hold refrigerated until needed.

KAFFIR LIME LEAF SLAW INGREDIENTS: YIELD: 5 TBSP.

Zucchini - julienne sliced 1/16" x 1/16" x 1" long 2 Tbsp.

Carrots - julienne sliced 1/16" x 1/16" x 1" long 2 Tbsp.

Red Onion - julienne sliced 1/16" x 1/16" x ½" long 1 Tbsp.

Kaffir Lime Leaves - julienne sliced, chiffinade 1/4 tsp.

Spicy Thai Vinegar - recipe follows 2 fl. oz's

THAI PICKLES PROCEDURE:

1. Combine ingredients, place in a plastic container, hold submerged and refrigerated for a minimum of 4

hours before using, strain off the vinegar hold refrigerated until needed.

SPICY KAFFIR LIME VINEGAR INGREDIENTS: YIELD: 1 CUP

Rice Vinegar 2/3rd cup

Water 4 Tbsp.

Sugar 2 Tbsp.

Salt - kosher 1 Tbsp.

Kaffir Lime Leaves - julienne sliced, chiffinade 1 tsp.

Thai Chilies - sliced 1/8" with seeds (preferably red colored) 1/2 tsp.

SPICY KAFFIR LIME VINEGAR PROCEDURE:

1. Combine ingredients and stir until the sugar and salt have dissolved, hold refrigerated for 24 hours

before using.

WHEN NEEDED:

1. Season the salmon medallions with the ginger-lemongrass crust. Place the canola oil on a flat-top

grill or sauté pan, heat on a high temperature. Sear the salmon on both sides, set aside.

2. Place the rice in the center of the plate, pour the sauce over and around the rice.

3. Place the medallions on top of the rice, top with the slaw, garnish with the cilantro sprig and serve.

February 2014