hilton_crispysalmon_big

 

HILTON GARDEN INN – PENSACOLA
THIERRY REVERSE




 

8 oz. salmon filet
4 oz. cooked rice
2 oz. wilted spinach
2 oz. vegetable oil
2 oz. sesame glaze
½ oz. green onion, chopped
½ oz. sesame seeds, toasted
Salt and pepper to taste
4 oz. vegetable of choice

Pat salmon dry with a paper towel and lightly season with salt and pepper. In a preheated very hot 8” sauté pan, add vegetable oil and salmon, skin side down. Cook until skin is crispy, turn, baste flesh side with sesame sauce. In a preheated 8” sauté pan, add olive oil, asparagus, lightly season with salt and pepper. Saute for 1-1 ½ minutes. In a preheated 8” sauté pan, add olive oil and spinach, lightly season with salt and pepper. Saute for 30-45 seconds or until wilted, but crisp. Place rice on plate, then asparagus, spinach and top with salmon. Garnish with green onions.