Ingredients:
4pc SALMON, 7ounce, sustainably ranched
4T TURBINADO SUGAR
SALT
PEPPER
1T VEGETABLE OIL
1# FINGERLING POTATO, sliced
8oz BABY ARUGULA
BLOOD ORANGE VINAIGRETTE
GINGER CREAM
For the Blood Orange Vinaigrette
1ea SHALLOT
½ c RIESLING WINE
½ c BLOOD ORANGE JUICE
1T WHITE WINE VINEGAR
1T DIJON MUSTARD
1T HONEY
1c OLIVE OIL
SALT & PEPPER, to taste
For the Ginger Cream
2T GINGER, fresh, peeled, fine chopped
1tsp VEGETABLE OIL
½ c RIESLING WINE
1c HEAVY CREAM
SALT & PEPPER, to taste
Directions:
Heat oven to 400 degrees.
Pat the salmon dry with a paper towel and set aside.
Heat a sauté pan to medium-high.
Meanwhile, put the sugar on a small baking sheet or plate. Season the salmon with salt, pepper, then press the presentation side into the turbinado sugar.
Pour the oil into the hot pan and let it heat a second before gently placing the salmon, sugar side down, in the pan. Let the salmon sear about 30 seconds or until nut brown in color, flip the salmon, add the fingerling potato to the pan and cook in the oven 4 minutes or until the salmon is medium rare to medium.
Remove the sauté pan from the oven and place the salmon on a spare plate.
Toss the warm potatoes in a mixing bowl with arugula, salt, pepper, and the vinaigrette. Divide this mixture between the plates, top with salmon, and spoon the ginger cream around in a circle, and garnish with additional blood orange segments. Serve. Smile.
For the Blood Orange Vinaigrette:
Slice the shallot, add to a sauté pan with Riesling wine, reduce by half over medium heat, and cool. Add juice, vinegar, and Dijon. Whisk this mixture together. Slowly drizzle oil into the mustard mix while whisking quickly. Season to taste.
For the Ginger Cream:
Heat a small sauce pan, sauté the ginger, add the wine and cook on low until reduced by half. Add heavy cream and reduce until thickened. Season.
Presented by: Amber Llyod, Orangery
