This Michael's On East recipe has been inspired by Gauguin: Voyage to Paradise at Selby Gardens. Michael’s On East Executive Chef Jamil Pineda created the dish as part of the lunch menu offered through this month's French Polynesian Epicurean Adventure at Sarasota's only AAA Four Diamond Award restaurant.
Tahitian Coconut-Poached Scottish Salmon
Roasted Plum Tomatoes & Yellow Peppers,
Fresh Cilantro & Lime-Coconut Sauce with Jasmine Rice
4 6oz Salmon Fillets
4 oz Olive Oil
2 Garlic Cloves, Sliced
2 Teaspoon Ginger, Finely Grated
1 Stalk of Lemongrass, Peeled, Finely Grated
1 Tablespoon Brown Sugar
½ Cup Roasted Yellow Pepper, Cut in Half (1 inch wide)
1 Teaspoon Chili Garlic Paste
14 oz Coconut Milk
1 Tablespoon Fish Sauce
4 Plum Tomatoes, Cut in Half and Roasted (with garlic, salt and oil)
2 Teaspoon Lime Zest (1 lime)
Lime Juice to Taste
Fresh Cilantro Leaves, for Garnish
3 Cups Cooked Jasmine Rice
Salt and Pepper to Taste
Season both sides of salmon with salt and pepper. Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Add the salmon and sear for just 1 1/2 minutes. Turn salmon and cook the other side for 1 minute, turn heat down to medium low.
Add the garlic, ginger and lemongrass. Cook until the garlic is light golden, approximately 1 minute. Add the sugar and cook for 20 seconds until it becomes a caramel. Then stir in the chili paste. Add the coconut milk, yellow peppers and tomatoes and stir. Add the fish sauce and increase the heat to medium and cook for 2 minutes.
Lower the heat and simmer gently for 4 minutes, or until the salmon reaches your desired temperature.Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
Serve salmon over jasmine rice. Spoon over sauce, garnish with cilantro leaves and serve.