Our recipe for Semolina crusted Salmon tries to incorporate some Indian flavors in a pan seared salmon dish. In india fried fish with a ginger garlic paste and spicy flavoring is a very popular dish. It is battered and dusted with semolina before being pan fried. The semolina gives a crunchier texture to the fish. In our semolina crusted salmon we use semolina to create a similar texture with the skin of the salmon. We bought some really good king alaskan salmon for preparing this entree.
We cooked the salmon using techniques we learnt from chef steps. We kept the fish cold till the last minute and gave the salmon crusted skin a really nice sear in a hot pan. We finished of the cooking on very low heat of 175F in the oven till the Salmon was cooked to a temperature of 112 F.
We decided to pair it with beans since we also wanted to incorporate the flavors of ginger in this dish and the green beans go really well with ginger as well as salmon. We used the big pot blanching technique to bring out the gorgeous green color in the beans.
We then finished the green beans in some butter in a hot pan with grated ginger to finish. We add the ginger and cover the beans to let the ginger steam a bit and allow the flavors to infuse.
The dish also called for much needed acid as we finished it with rich chili brown butter. So fo this watercressleaves dressed with lime juic and pickled onions worked perfectly.
We also used some sesame seeds since they always go well with the asian flavors of ginger and chili.
The drizzle of chili brown butter over the dish in the end brings a nutty and spicy richness to the dish.
Semolina Crusted Salmon
- Total Time: 2 hours
- Yield: serves 2
Description
Our recipe for Semolina crusted salmon pairs it with ginger green beans, watercress and pickled onions and finishes with a drizzle of chili brown butter
Ingredients
- 2 fillets of Salmon with skin on
- 3 Tbsp Semolina
- 24 green beans with ends trimmed and split vertically
- 1 tsp butter
- 1 incg piece of ginger peeled and grated
- 1 cup watercress leaves
- 1 medium onion sliced into thin rings and every ring separated
- 0.5 cup red wine vinegar
- 2 tsp salt
- 2 tsp sugar
- 0.25 cup water
- 1 tsp sesame seeds
- 1 Tbsp butter
- 2 tsp chili powder – mild
- 1 tsp dried ginger powder
- 1 tsp cumin powder
Instructions
- Dry the skin side of Salmon fillets with paper towel and cool them in the refrigerator in a plate
- heat a non stick pan on medium high heat till its searing hot
- Preheat oven to 175 F
- put semolina in a flat dish
- remove salmon from refrigerator and rub the skin side with some vegetable oil
- then put the salmon skin side down in the semolina to lightly coat
- then add one fillet at a time to the pan, skin side down pressing gently with a kitchen towel or fork to sear evenly
- sear for 60 seconds to check if skin is seared thoroughly else sear 30 seconds more
- collect the fillet skin side up in a oven proof dish or pan
- let pan recover its heat before doing the next fillet
- Season the fillet with salt and pepper thoroughly
- Place the fillets in the oven and cook till internal temperature is 112 F (it took us about 40 mins, we used a instant read thermometer) Be aware that we are cooking at really low temperatures so it cooks very slow.
- For the green beans
- Meanwhile bring 4 cups of water to a rolling boil with 4 tsp salt
- Add the split green beans and cook till just tender and bright green
- Drain and place in ice water to stop further cooking
- Melt 1 tsp butter in pan, add drained cooled beans and stir quickly to coat, season with salt and pinch of sugar and add the grated ginger, stir and cook covered on medium for 2 minutes
- For pickled onions
- bring 0.25 cup water to boil, add 2 tsp salt, 2 tsp sugar and dissolve, then off the heat add the red wine vinegar and pour this mixture over the onion rings to quick pickle them for 30 minutes
- For the chili butter
- Melt the 1 tbsp butter on medium and add the red chili powder and ginger powder and cook another two minutes on low heat. The butter will foam a bit and take a very red color and become aromatic
- For Plating:
- Dress watercress leaves with sesame seeds and a squeeze of lime juice and mix them with the pickled onion rings
- Mix gently with green beans
- Layer these onto a plate and drizzle with some chilli butter
- Place the fillet on top and drizzle generously on the skin with the chilli butter
- Prep Time: 60 mins
- Cook Time: 60 mins
- Category: Entree
