Seattle celeb chef Tom Douglas, who helped define Pacific Northwest cuisine, offers this spin on salmon, a perpetual city favorite.
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Ingredients:
1 stalk lemongrass, split lengthwise
2 cups water
2 cups sake
10 ginger coins (1/8-inch-thick slices from a knob of fresh ginger)
2 star anise pods
Peel of 1 orange
1-1/2 pounds salmon fillet, cut into 4 portions
Lime wedges
Sake butter:
2 tablespoons peeled and finely julienned ginger
1 tablespoon minced shallots
1 tablespoon unsalted butter
1/2 cup plus 1 teaspoon sake
1 tablespoon heavy cream
8 tablespoons cold unsalted butter, cut into large dice
1/2 teaspoon fresh lime juice
Kosher salt
Bruise the lemon grass with the back of a knife. Place the lemongrass, water, sake, ginger, star anise, and orange peel in the bottom of a Chinese bamboo steamer. Bring water to a boil. Put the salmon in the steamer basket and cover. Steam until salmon is done, about four to five minutes.
To make the sake butter, in a small saucepan on medium-high heat sweat the ginger and shallots in one tablespoon of butter for two to three minutes. Add the sake, bring to a boil, and reduce by two-thirds, about three minutes. Add the heavy cream, bring to a boil, and reduce by half, about two minutes. Add butter to the sauce, bit by bit, while whisking constantly. Once all the butter has been incorporated, remove the pan from the heat. Whisk in the remaining teaspoon of sake and the lime juice. Season to taste with salt.
Place a salmon fillet on a plate and top with sake butter. Garnish with a lime wedge. Serve with steamed rice and steamed baby bok choy.
Servings: Serves four
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