My first recipe for 2012 is one worthy of the Chinese year of the Dragon (most revered zodiac sign). This reduction will have you scraping the last bits from the saucepan…it’s THAT GOOD, yet simple and easy to prepare my favorite axiom. The sake provides a fruity/dry canvas that really lets the citrus and garlic shine and the whole becomes greater than the sum of its parts. This recipe is gluten-free, diabetic friendly, heart healthy and frankly DIVINE!
Salmon with Sake & Citrus Reduction
Yield: 2 servings
8-10 oz. fresh wild caught sockeye or Chinook salmon filet, kosher salt, cracked pepper
1 cup sake (Japanese rice wine)
Juice and zest from:
½ tsp. Salt
2 individual serving packets of stevia
2 pats of organic butter
3 large cloves of garlic chopped
GARNISH: Chiffonade 3 fresh basil leaves and sprinkle over the top of the sauced salmon.
Place the reduction ingredients in saucepan under medium high heat and reduce sauce stirring frequently till slightly thickened (about ¾ of volume evaporated). This should take about 15 minutes.
Salt and pepper the salmon filets and bake or broil till you reach an internal temp of 145°F. Plate and cover with citrus sauce and garnish.
Serving suggestion: (pictured) 1 cup steamed brown and wild rice with chopped almonds and fresh steamed asparagus w/ butter.
© 2012 Aron David Bradley