From Executive Chefs Scott Hoskinson (2001) & Farrokh Larijani (2000)
Glacier Brewhouse
5-6 oz. Alaska Salmon fillet
1/4 tsp. Salt and pepper
1 Tbsp. Thai Orange Chile Glaze
3 fl. oz. Orange Ginger Salsa
Garnish: 1 ea. large cilantro sprig, 1 section Ginger Pickled Onion, 1/8 tsp. Black sesame seeds.
Thai Orange Chile Glaze
1 cup Thai chili sauce
1/4 cup Fresh squeezed orange juice
1 Tbsp. Fresh ginger
Combine all ingredients, simmer for 10 minutes and chill.
Orange Ginger Salsa
3 Tbsp. Fresh lime juice
2 Tbsp. Thai sweet chili sauce
1 tsp. Minced ginger
1/8 tsp. Xantham gum
1 Tbsp. Salad oil
2 oz. wt. Diced red onion – 1/8″
1 lb. Orange – peeled, seeded, and diced 1/2″
3 Tbsp. Chopped cilantro
1/2 Tbsp. Salt and pepper
1/2 oz. wt. Red bell pepper – brunoise 1/16″
Sprinkle Xantham gum over salad oil and let sit five minutes. Mix lime juice, chili sauce and minced ginger in stainless steel bowl. Mix in gum/oil. Fold in remaining ingredients. Place in clean container and store refrigerated.
Ginger Pickled Onions
12 oz. wt. Red onion – peeled, keep root end intact & cut vertically into 1/8’s
1 Tbsp. Minced ginger
3 fl. oz. Rice vinegar
6 Tbsp. Sugar
1 1/2 tsp. Salt
Place onions in stainless steel pan and add remaining ingredients. Cover tightly with foil. Bake in preheated 350 degrees; convection oven for 20 minutes. Remove foil. Return to oven and bake another 20-25 minutes until caramelized but not “crispy”. Cool.
Procedure: Season Alaska Salmon with Salt and pepper and sear. Place scoop of Jasmine rice in the center of plate and press gently to form a platform. Stack with roasted vegetables, taking care so that the veggies don’t fall out.
Top the fish with Thai Orange Chile Glaze. Sprinkle the plate with 1/4 oz. of glaze as well.
Arrange the Orange Ginger Salsa around the plate and sprinkle with black sesame seeds. Garnish with Ginger Pickled Onion and cilantro sprig.
