Thursday, April 11, 2013
Bite with Belkys: Thai-style Salmon Steak From Johnson and Wales University
We've been learning how to cook from local culinary schools on bite with belkys... And tonight, is our last stop. Get ready to learn how to make a dish perfect for seafood lovers. Let's grab a bite.
The Instructor: Chef Jeremy Houghton
The School: Johnson and Wales University
The Dish: Thai Style Salmon Steak
10 (4 oz.) salmon filets
2 oz. of clarified butter
2 Tbs of ginger, finely chopped
2 Tbs of red jalapeño, seeded and chopped
1/4 cup of minced garlic
1/4 cup of brown sugar
1/4 cup of soy sauce
3 oz. of coconut milk (optional)
3/4 cup of shredded coconut
6 oz. of green onions, chopped
2 Tbs of fresh cilantro, chopped
4 Tbs of toasted almonds, sliced (for garnish)
Method of Preparation:
-Start by grilling the salmon over medium heat.
-Then, prepare a thai sauce. In a hot pan, melt butter and saute ginger, red jalapeño and garlic.
-Next, add brown sugar, soy sauce, coconut milk and shredded coconut.
-After, toss in green onion and let it all reduce.
-Finish the sauce with fresh cilantro.
Chef Jeremy recommends to serve the salmon with a side of baby bok choy and Thai rice. Then, spoon some of the Thai sauce over the fish and garnish with toasted almonds.
Serving Suggestion: Pinot Noir
Johnson and Wales University
1701 NE 127th Street
North Miami, Florida 33181