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Originally published March 24, 2007 at 12:00 AM | Page modified March 24, 2007 at 2:00 AM

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Recipe: Pan-Seared Salmon with Wasabi-Soy Crust, Green Tea Rice, Sautéed Pea Vines and Ginger-Plum Sauce

Serves 2 Salmon: 2 tablespoons wasabi paste 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 4-ounce portions salmon Rice: ½ cup...

Serves 2

Salmon:

2 tablespoons wasabi paste

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 4-ounce portions salmon

Rice:

½ cup sushi rice, rinsed well

1 cup water

1 ½ tablespoons loose-leaf green tea

Salt and pepper to taste

Peas and vines:

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2 cups pea vines, washed

1 cup snow peas, ends trimmed

1 small shallot, minced

Salt and pepper to taste

Ginger-plum sauce:

1 black plum, chopped

1-inch piece of fresh ginger, peeled and chopped

1 clove garlic, peeled and chopped

1 small shallot, chopped

1 bay leaf

2 tablespoons each white wine vinegar and lemon juice

½ cup heavy cream

¼ cup butter, room temperature, cut into small cubes

Salt and pepper to taste

1. To prepare salmon: Combine wasabi, soy sauce and rice vinegar into a paste. Spread on salmon. Heat a skillet over mezdium-high heat and place the fish, paste side down, in the pan. Sear for two to three minutes, then flip and cook another two or three minutes, depending on desired level of doneness.

2. To prepare rice: Bring water, rice and tea leaves to a simmer and cook for 20 minutes. Season.

3. To prepare pea vines: Sauté shallot, peas and vines in oil or butter for a minute or two. Season to taste.

4. To prepare ginger-plum sauce: In a small saucepot, sauté first five ingredients until soft and aromatic; do not brown. Add white wine vinegar and juice, let boil and reduce heat slightly, then add cream. Reduce by half; the cream will become thick and take on the color of the plum. Remove from heat and whisk in the butter, a few cubes at a time. Season and strain through a fine mesh strainer. Keep the sauce warm in a double-boiler on low heat.

5. To serve: Spoon the sauce over the salmon and serve the rice and pea vines on the side.

From Zarah Matsuda and Kentlake High School's Careers in Culinary Arts class

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