Wasabi Pea Crusted Wild Salmon Roasted on a Cedar Plank with Red Pepper Curry Sauce


Serves 8
Note: serve this with Vegetable Lo Mein
2 cedar planks, browned off and soaked in water
8 6-ounce wild salmon filets
4 ounces wasabi peas
1 ounce olive oil
Salt and pepper
Preheat oven to 450F.
Place cedar planks on stove and brown off the wood, then place in water and let soak for at least 30 minutes.
Cut salmon into 6-ounce portions, removing any bones.
Place wasabi peas in food processor and roughly chop.
Season salmon on both sides and drizzle oil on non-skin side. Crust with peas on non-skin side, then lay fish on cedar planks skin side down.
Place in oven on sheet pan and cook until 145 degrees.
To serve, spoon a thin layer of red pepper curry sauce onto each plate; top with a piece of salmon and drizzle a bit more curry sauce on top.
Red Pepper Curry
Makes 2 quarts
3 red bell peppers
2 medium onions, julienned
1 Thai chili
1 ounce fresh ginger
1 ounce canola oil
2 cups chicken stock
½ teaspoon cumin seed, ground
Salt and pepper
Seed peppers and chop roughly.
Clean and slice onions. Chop up Thai chili, slice ginger (no need to peel).
Sauté peppers, onions and ginger in canola oil and add chilies. Cook until tender.
Add chicken stock and cook for 20 minutes.
Add cumin and place in blender, then pass through a fine mesh strainer.
Season with salt and pepper. Keep hot.