Neighborhood Favorites: Gather
Yield: 4 servings
Ingredients
4 six-ounce salmon filets
Deglazing liquid
½ cup soy sauce
¼ cup honey
Juice of 4 limes
Glaze
¼ cup brown sugar
1 teaspoon Vindaloo curry mix
1 teaspoon Kosher salt
2 tablespoons canola oil for searing salmon in pan
Salad
2 seedless cucumbers, pealed and cut into matchsticks 2.5 inches by ¼ inches by ¼ inches
4 summer radishes, cut into very thin coins
¼ cup cilantro leaves, rough chopped
2 each scallions, sliced on a very fine bias
1 teaspoon sesame seeds (black and/or white)
1 tablespoon sesame oil
1 teaspoon rice wine vinegar
Directions
1. Combine all salad ingredients in small mixing bowl refrigerate for 1 hour.
2. Preheat oven to 350 degrees
3. Combine deglazing liquid ingredients in small cup or squeeze bottle
4. Combine glaze ingredients in pie pan or plate.
5. Pat dry salmon with paper towel
6. Crust salmon in glaze ingredients on 1 side only
7. Heat oil in hot sauté pan and sear salmon on glaze side for 1-minute on high heat.
8. Add deglazing liquid to pan simmer 1 minute. Carefully flip salmon in pan and place pan in preheated oven for 5 minutes.
9. Arrange salad ingredients on plate.
10. Remove salmon from oven and carefully place on plate. Spoon or drizzle any remaining liquid over salmon.
Gather, Crowne Plaza Pittsburgh South Hotel, 164 Fort Couch Road, Upper St. Clair. 412.833.5300. gatherrestaurantpittsburgh.com.