Monday, November 2nd 2015, 2:55 pm
Ingredients:
Salmon, cut into 4 equal pieces 1/2 pound
Whiskey Glaze ½ cup
Daikon, julienned 1 each
Fresno Chile, sliced thinly 2 each
Wonton, cut into triangle and fried 4 each
Sesame Seeds 1 tsp
For the Glaze:
Whiskey (Preferably scotch) 4 oz
Soy Sauce 1 oz
Corn Syrup 2 oz
Fresh Ginger, grated 1/2 tsp
Directions:
In a large sauce pan, combine all ingredients and bring to a simmer. Reduce until the glaze coats the back of a spoon, about 10 minutes.
To assemble:
In a medium sauce pan heated over high heat, add 1/4c canola oil. Sear the salmon skin side up for 1 minute. Flip the salmon over and cook the skin side for another 30 seconds. Remove from the pan and set on a plate to rest. Meanwhile, take one wonton chip and add a nest of the daikon radish. Place one pieces of salmon on top of the radish, and brush with the whiskey glaze. Top with one slice of fresno chile and a pinch of sesame seeds. Repeat with the remaining wontons and salmon pieces.
nd add a nest of the daikon radish. Place one pieces of salmon on top of the radish, and brush with the whiskey glaze. Top with one slice of fresno chile and a pinch of sesame seeds. Repeat with the remaining wontons and salmon pieces.
November 2nd, 2015
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