Citrus Sake-Lacquered Salmon

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Book Description

The construction workers had just left, the pots and pans had not yet been unpacked, but the first class at the Cookbook Company got underway right on time. Ever since, the informal kitchen has hosted thousands of students, with local and visiting chefs teaching everything from kids' classes, barbecue, and healthy cooking to exotic Thai cuisine, bread baking, and sushi. And now, Gail Norton shares her favorite recipes in this outstanding cookbook. The range of recipes reflects the diverse classes with dishes such as Aromatic Lemongrass Patties; Arugula Salad with Watermelon and Feta Cheese; Asparagus, Roasted Garlic, and Lemon Risotto; and Blood Orange Tiramisu. Gail's philosophy is that food doesn't have to be complicated or reserved for showy entertaining, and it should be fun to shop for, prepare, and serve. The book also offers a look at professional cooking with biographies of the chefs, sidebars highlighting special ingredients, and a primer on using knives like a chef.

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Cooks in My Kitchen: Tales and Recipes from a Cooking School

Authors: Gail Norton, Diane Thuna, Photos by Maggie Lennon

Date: June 2004

ISBN: 1552854663

Publisher: Whitecap Books

Paperback

ORDER/INFO

Citrus Sake-Lacquered Salmon
Recipe from: Cooks in My Kitchen
by Gail Norton, Diane Thuna, Photos by Maggie Lennon
Cookbook Heaven at Recipelink.com

AARON CREURER:
This is one of the dishes I developed for Celadon restaurant in Calgary, where went on to become a bestseller. My thought was to create an Asian-influenced dish that would not overpower the salmon. Make sure that you zest your fruit before you squeeze out the juice

Servings: 6

6 salmon fillets
1/2 cup honey (120 mL)
1 cup sake (240 mL)
2 lemons, grated zest only
2 oranges, grated zest removed
1 cup orange juice (240 mL)
1 Tbsp. chili paste (15 mL)
1 Tbsp. minced fresh ginger (15 mL)

Preheat the oven to 400 degrees F (200C).

Place the salmon in a baking dish that will accommodate the fillets in a single layer. Place all the remaining ingredients in a saucepan and bring to a boil over moderate heat. Cook until it reduced by 1/2, about 8 minutes. Brush the salmon with the sauce and bake for about 10 minutes, or until the fish starts to feel firm to the touch. To punch up the flavour, brush the salmon with sauce twice during baking.

Change the oven setting to broil and place the fish under the broiler until the honey glaze starts to caramelize. Serve immediately

Recommended Wine:
Chenin Blanc - a medium-bodied, medium acidity wine with a honey, candied fruit flavour - or Sake

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