Lemongrass Beurre Blanc
1 c. white wine vinegar
2 medium shallots, peeled and minced
2 stalks lemongrass, thinly sliced
1 c. unsalted butter, cut into tablespoons
Salt and white pepper to taste
3 T. heavy cream
¼ c. rice wine vinegar
1 c. white wine
5 turns cracked black pepper
½ c. white sugar
¼ c. cilantro, finely chopped
2 T. grated ginger
Balsamic Soy Stripe
½ c. low sodium soy sauce
½ c. balsamic vinegar
Grand Marnier Glaze
¼ c. low sodium soy sauce
¼ c. Grand Marnier
4 Salmon Filets, 6 to 8 ounces each
Salmon Coating: Combine ingredients and coat salmon filets, allowing for 6 to 8 oz. filet for each person. Allow to infuse for a minimum for 4 hours in the refrigerator. This step may be done the day before.
Lemongrass Beurre Blanc: Combine both vinegars, wine, shallots, and lemongrass in a medium saucepan and reduce over a medium high heat until the liquid is almost gone. Add cream, return to boil, then reduce heat to low and begin whisking in butter, a few tablespoons at a time, until all are incorporated and sauce is homogenous. Taste for acidity, add salt and pepper to taste. The sauce should taste slightly acidic, forming a pleasant balance with the richness of the butter and yet not be too tart. Reserve warm until ready for service.
Balsamic Soy Stripe: Place both ingredients in a small saucepan. Reduce until thickened to approximately 3 T. Reserve. This step may be done the day before.
Grand Marnier Glaze: Combine ingredients and reserve for deglazing the salmon filets. This may be prepared the day before.
Caramelizing Coating: Combine ingredients and reserve. This may be done the day before.
Preparation: Heat 3 T. canola oil in a skillet to medium heat. Press one side of the filets into the sugar/pepper mixture (caramelizing coating) and sauté them sugar side down to caramelize the sugar, about 2-3 minutes. Quickly, before the sugar burns, pour the Grand Marnier glaze into the pan, swirling and stirring well to dissolve the caramelized bits. Turn the salmon over. Lower the heat to medium. Cover the pan and let the salmon finis cooking 5-8 minutes longer until medium. Place the finished filets over a bed of garlic mashed potatoes. Ladle Lemongrass Beurre Blanc over and around the salmon. Drizzle a decorative pattern of the Balsamic Soy Stripe over the sauce.