Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.
Pan-Seared Scottish Salmon
Sesame Black Rice, Thai Eggplant Stew & Ginger Scallion Vinaigrette
As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the Restaurant’s Dinner Menu. August 2015
Salmon Dinner RecipeJust a few weeks ago, we debuted a variety of new dishes in the Restaurant. If you haven’t had an opportunity to try Chef Jamil’s new presentation of Salmon just yet, here’s your chance to get an up-close preview of the dish! Jamil will be preparing his new Pan-Seared Scottish Salmon with Sesame Forbidden Rice, Curry-Coconut Thai Eggplant Stew & Ginger-Scallion Vinaigrette on ABC 7’s noon broadcast today, Thursday, August 6, 2015. We also invite you to watch the segment online at www.mysuncoast.com.
Serves 4 Servings
For the Rice
4 oz of Forbidden rice
8 oz of water
1 oz chopped fresh ginger
2 teaspoons sesame oil
2 tablespoon of chopped scallions
1 teaspoons olive oil
Salt and pepper
In a small saucepan, bring the rice, ginger and water to a boil season with salt and pepper. Lower the heat and simmer, covered, until the rice is soft. In a sauté pan, add the olive oil and sauté the rice with sesame oil and scallions. Season with salt and pepper to taste and set aside until the dish is ready to be plated.
For the Ginger-Scallion Vinaigrette
3 oz of fresh ginger
12 oz scallions
1½ qts rice wine vinegar
¾ cup sugar
¾ cup salad oil
Salt and pepper to taste
In a medium sauté pan, add the ginger, 5 oz scallions and vinegar and reduce by half. Cool, and blend then strain the liquid. Add the remaining 7 oz scallions, sugar and Marin to the blender and burr mix while slowly adding oil, season with salt and pepper to taste. Set aside until the dish is ready to be plated.
For the Eggplant Stew
2 lbs Thai Eggplant
3 tablespoons Garlic, chopped
4 Roma Tomatoes, cut in half
½ gallon Coconut Milk
1 cup Brown Sugar
5 tablespoons Curry Powder
1 Jalapeno Pepper, deseeded and cut in half
3 tablespoons Sesame Oil
3 bunches of Green Onions, cut in large sprigs (use the entire onion)
Salt and Pepper to taste
Heat the sauté pan over medium high heat, add the oil, green onions and garlic. Cook for 2 minutes, stirring constantly. Add the eggplant and curry powder and cook until brown, about 4 minutes. Add the tomatoes, jalapeno and brown sugar, cook for 2 minutes. Add the coconut milk and bring to a boil for about 6 minutes. Remove the jalapeno and discard. Season with salt and black pepper and set aside until the dish is ready to be plated.
For the Salmon
4 7oz Salmon Filets
¼-cup Olive Oil
Preheat the oven to 400 degree. In a large sauté pan over medium high heat, add olive oil and sear each piece of salmon on both sides. Place the pan in oven and bake for 6 minutes (for medium), or your desired temperature.
4 Salmon Filets
3 Green Onions, chopped for garnish
On a large rectangular plate, place a large spoonful of the forbidden rice to the left-hand side of the dish. On the right-hand side, add a spoonful of the eggplant stew in a diagonal line. Add dollops of the ginger-scallion vinaigrette around the plate. Place the salmon filet on top of the black rice and garnish with green onions immediately before serving.