courtesy Joseph Chiarelli
Show: Emeril Live
Episode: Emeril's Army-Navy Cook-off
Asian Sauce:
1 cup soy sauce [250 ml]
1 pound brown sugar [220 g]
2 tablespoons minced garlic
2 tablespoons freshly minced Thai basil leaves
2 tablespoons minced lemon grass
2 tablespoons minced fresh ginger
Vegetables:
1 red bell pepper, julienne
1 green bell pepper, julienne
1 onion, julienne
2 carrots, peeled and julienne
Salmon:
4 cedar planks
4 teaspoons olive oil
4 (8-ounce) salmon fillets [896 g]
4 tablespoons Parmesan [22.5 g]
Salt and freshly ground black pepper
1 tablespoon minced garlic
Paprika or parsley, for garnish
For the Asian Sauce:
In a saucepan, add all the sauce ingredients. Bring almost to a boil
over medium-high heat and then reduce the heat to low and simmer for
about 10 minutes. Pour sauce over red and green bell peppers, onions,
and carrots. Saute in wok until vegetables are cooked.
Heat grill to medium-high. Soak the cedar planks in water for about 2
hours prior to cooking.
Coat tops of planks with olive oil. Place planks on grill 1 minute,
prior to cooking, until ithey start to smoke. Coat top and bottom of
salmon fillets with Parmesan, sprinkle salt, pepper, and minced garlic
on tops of salmon. Place salmon on top of planks skin side down. Close
lid on grill and smoke the salmon for about 10 minutes until salmon is
done or flakes a little with a fork. Garnish with paprika or sprig of
parsley. Serve immediately with sauteed vegetables.
A viewer, who may not be a professional cook, provided this recipe. The
Food Network Kitchens chefs have not tested this recipe and therefore,
we cannot make representation as to the results.
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