Thai Salmon
Lemongrass-Teriyaki Glazed Salmon with Mussels and Thai Eggplant Stew
Courtesy of Michael’s On East Executive Chef Jamil Pineda
Serves 6 Servings
For the Lemongrass Teriyaki Glaze
(Makes 2 cups)
3-cups Teriyaki Sauce
1-cup Sugar
16 oz Pineapple Juice
½ Fresh Pineapple, diced
2-oz Fresh Ginger
2-ea Lemongrass, cut in 4
1 tablespoon of Water
1 tbsp of Cornstarch
Method
Sauté the fresh pineapple, lemongrass and ginger, add sugar and caramelize. Add the pineapple juice and simmer until the liquid is reduced by half. Remove the ginger. Add teriyaki and puree in the blender very well. Return sauce to sauté pan and bring to a boil. In keeping with Chinese cooking methods, combine the cornstarch and water, then add to boiling sauce to thicken. Simmer until the dish is ready to plate.
For the Eggplant Stew
3-pounds Thai Eggplant
24-ea fresh Prince Edward Black Mussels
3-tablespoon Garlic, chopped
4-ea Roma Tomatoes cut in half
½-gallon Coconut Milk
I-cup Brown Sugar
5-tablespoons Curry Powder
1-Jalapeno Pepper, deseeded and cut in half
3-tablespoon Sesame Oil
3 bunches of Green Onions, cut in large sprigs (use the entire onion)
Salt and Pepper to taste
Method
Heat the sauté pan on 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. Add the mussels and cook until all mussels are open. Remove the jalapeno and discard. Season with salt and black pepper and set aside.
For the Salmon
6-7oz Salmon Filets
¼-cup Olive Oil
1-cup of Teriyaki Glaze
Method
Preheat the oven to 400 degree. In a large Sauté pan on medium high add olive oil and sear each salmon on one side. Flip the salmon and drizzle the teriyaki sauce on top until all is covered. Bake for 6 minutes for a medium cooked temperature.
To Plate
6 Teriyaki-Glazed Salmon Filets
3-cups Eggplant Stew
3-ea Green Onions, chopped for garnish
Method
On 6 large bowls, add ½ cup eggplant stew and 4 mussels to each dish. Place the salmon filet on top and garnish with green onions.
Calories 539, 24 Grams of Fat, as prepared above.
As an alternative, Chef Jamil also recommends serving with Jasmine Rice.
