Socked in the Eye

Pecan Crusted Sockeye Salmon with Coconut Balsamic Edamame:

I’m often surprised at how acute some people are with random, yet decisive, acts of kindness. Not just the occasional driver waving you first at the synchronous stop sign competition, or a young teenager opening a door for the complete stranger. More like those that will go considerably out of their way to help someone, in some cases to their own peril, not because they have to, but because they can. No doubt engraved into them well beyond childbirth, and rather in the early influential years from someone specific who achieve such aptitude. I find the same blindsided revelations sometimes when cooking. We cook because we have to, for nourishment, but not really because there is often more nourishment in raw foods. We Pecan-Crusted Sockeye Salmoncook because we can, because it can be fun. Cooking is even more gratifying when you have the good fortune to share that prepared meal with others. I remain lucky in that I haven’t met anyone, yet, who didn’t smile widely after that first bite. Nevertheless, I am infinitely surprised every time. What made this dish fun was the spinach sauce. Which, for friends who have watched me cook, cringe when I sieve ingredients in order to capture their essence in liquid form, then compost the solids as if in some way rejecting their character. This delicate sauce, full in flavor, complimented the subtle hints of ginger and coconut in the edamame puree. The salmon too provided texture and sweetness from the pecans, all of which came together and made this dish most rewarding.

SECRET INGREDIENT:  Coconut White Balsamic Vinegar (Gourmet Blends brand)

TIP: Select wild caught salmon, versus farm-raised. More nutrients and more flavor.

Pecan Crusted Sockeye Salmon with Coconut Balsamic Edamame

  • Sockeye salmon (1 lb)
  • Lemon wedge
  • Salt & fresh pepper
  • Pecans (1/4 cup, coarsely chopped)
  • Panko (1/4 cup)
  • Parsley (2 Tbl, chopped)
  • Butter (2 Tbl)
  • Olive oil

Edamame Mash

  • Edamame (2 cups)
  • Ginger (1 tsp, grated)
  • Mint (1 Tbl)
  • Chives (2 Tbl)
  • Red pepper flakes
  • Coconut White Balsamic (1/4 cup)
  • Lemon juice (1 Tbl)
  • Sesame oil (2 tsp)
  • Coriander (2 tsp)
  • Parmesan (1/4 cup, grated)
  • Salt & fresh pepper

Spinach Sauce

  • Spinach (1 cup)
  • White wine (1/4 cup)
  • Chicken stock (1/2 cup)
  • Shallots (1 Tbl, chopped)
  • Garlic (chopped)
  • Lime juice (1 tsp)
  • Salt
  • White pepper

In oven at 400°F, toast pecans for 4 minutes. In a food processor, briefly pulse pecans, panko, parsley, and butter to combine. Let mixture stand at room temperature 20 minutes.

Simmer edamame covered in 1/2 cup water for 8 minutes, then add to food processor and pulse briefly. Add remaining mash ingredients and pulse briefly to combine, leaving large edamame pieces intact. Season to taste, adding more water or sesame oil to obtain moist consistency.

In a sauce pan, add wine, stock, spinach, shallots, garlic and simmer over medium heat for 3 minutes. Transfer sauce to blender or food processor, add lime juice, salt, and ground white pepper, and purée. Strain mixture in sieve pressing mixture to get all liquid.

Season salmon with lemon, salt, and pepper. Place fish on baking oiled sheet, and top with pecan mixture, pressing firming to coat fish. Bake at 400°F for 10 minutes. Plate with sauce on botton, then edamame, and top with salmon.

Pecan-Crusted Sockeye Salmon

 

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  • Humidity: 67%;
  • Heat Index: 76°F;
  • Wind Chill: 76°F;
  • Pressure: 30.01 in.;

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