Wild Alaskan salmon is marinated in genmaicha-infused olive oil before being slow-roasted and served with a pan sauce of caramelized lemons, shallots, garlic, capers, parsley and butter..
For the Salmon
2 wild Alaskan fillets
6 oz extra-virgin olive oil
2 tablespoons genmaicha brown rice tea
1 teaspoon paprika
coarse sea salt and freshly-ground pepper
Heat olive oil in a small saucepan over medium-low heat until it reaches 185 degrees. Remove pan from heat and stir in genmaicha. Allow to steep until the oil reaches room temperature, about 30 minutes. Pour cooled oil over salmon set in a shallow dish and marinate 1 hour.
Remove salmon from oil, drain briefly and place in a heavy skillet (skin side down) and season with salt, pepper and paprika. Roast in a 225 degree oven until it is brilliant red and flakes easily with a fork, about 12 minutes.
For the Sauce (adapted from a recipe by Michael Symon)
2 tablespoons pastured butter, divided
4 thick slices lemon
1 teaspoon capers
1 1/2 tablespoons shallots, minced
1 clove garlic, minced
1/4 cup parsley, coarsely chopped
Heat half of the butter in a heavy skillet over moderately high heat until the bitter begins to foam. Add the lemon slices and cook until they begin to caramelize, about 3 minutes. Flip the lemons over, add the capers and sauté 30 seconds. Add the shallots and sauté another 30 seconds. Add the garlic, parsley and the remaining butter and cook until the lemons begin to lose their shape, about 1-2 minutes.
Spoon sauce in the center of a plate. Place roasted salmon on top and garnish with lemon slices. Serve immediately.