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Coriander & Fennel Encrusted Wild Alaskan Salmon in a Citrus Emulsion
Ingredients
- 2 six-ounce portions of salmon, scaled, filet and pin-boned
- ¼ cup toasted coriander seeds
- ¼ cup toasted fennel seeds
- 1 cup strained orange juice
- ½ cup lemon juice
- ½ split Bourbon vanilla bean, seeds removed
- ¼ extra virgin olive oil & 2 Tablespoons for searing
- 4 ounces fish stock (or water)
- 1 Tablespoon balsamic vinegar
- 2 Tablespoon honey
- kosher salt, fresh black pepper
Directions
- For Sauce, in a saucepan over medium heat, add orange and lemon juices, vanilla seeds and reduce by three-quarters.
- Cool down and place in blender and add olive oil, fish stock, vinegar, honey and blend until smooth
- Take salmon filets and season both sides with salt and cracked black pepper and coat with toasted seeds.
- Heat Teflon pan with olive oil and sear skin side down.
- Push gently on fish to prevent skin from curling up. After skin is crisp, turn off heat.
ASSEMBLY: Place salmon, skin side up in center of plate and drizzle sauce lightly on top and around. Sprinkle with a little salt.
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