Planked and crusted wild Alaskan salmon with coconut milk, curry and cilantro..
Crusted Salmon with Green Curry
Soak a cedar plank in clean water for at least 2 hours.
Combine 2 tablespoons virgin coconut oil, 1 teaspoon good curry powder and 1 teaspoon half-sharp paprika in a small bowl. Coat the fish with this mixture, sprinkle with bread crumbs and set aside.
Pulse together 2 tablespoons fresh cilantro, 1 small green chili (optional) and 1 teaspoon fresh lime juice in a food processor. Add to 1/2 cup coconut milk and simmer, stirring frequently until thickened, about 15 minutes. Adjust seasoning with sea salt and cracked pepper.
Place salmon fillets on soaked plank and cook in a 500 degree oven until golden brown, about 10 minutes.
Orange ginger salmon with black bean garlic udon..
Marinate wild Alaskan salmon in ponzu shōyu (citrus-based soy sauce) with slices of soft crystallized ginger and fresh orange pieces and juice for no more than 1 hour.
Preheat a heavy skillet over medium heat for 15 minutes.
Meanwhile, blanch, shock, drain and set aside fresh udon noodles.
In a second skillet, sauté sliced scallion and slivers of red bell pepper in a tablespoon of peanut oil. Add julienned orange peel, sesame seeds and coriander. A 2 tablespoons of black bean garlic sauce and stir to combine.
Lightly oil then sear the salmon skin side up until rare, then turn and spoon marinade over the top and allow to bubble until medium rare, about 2-3 minutes.
Toss reserved noodles in black bean sauce and use as a bed to place the salmon on. Dust with shichimi tōgarashi (ground red chili pepper with nori and hemp).