Recipe courtesy of Peggy Magister
Episode: Crazy Water
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Jasmine Tea Glazed Alaskan Salmon with Hoisin-Braised Bacon, Green Rice and Orange-Cashew Salad
Total:
5 hr 45 min
Prep:
1 hr 45 min
Inactive:
35 min
Cook:
3 hr 25 min
Yield:
8 servings
Level:
Intermediate
Total:
5 hr 45 min
Prep:
1 hr 45 min
Inactive:
35 min
Cook:
3 hr 25 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Jasmine Tea Glaze: 
  • 1 cup mirin
  • 1/2 cup sake
  • 2 tablespoons sugar
  • 3 bags black jasmine tea
  • 2 tablespoons soy sauce
Hoisin-Braised Bacon:
  • 1 pound slab bacon
  • 4 tablespoons vegetable oil
  • 1 cup chicken stock, hot
  • 1/3 cup hoisin sauce
Green Rice:
  • 3 cups chicken stock, hot
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 small onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups basmati rice
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper
Orange-Cashew Salad:
  • 1/4 cup rice vinegar
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon sweet soy sauce
  • 1/2 cup olive oil
  • 1 cup julienned napa cabbage
  • 1 cup julienned radicchio
  • 3/4 cup toasted cashews
  • 2 oranges, peeled and segmented
  • 8 pieces wild Alaskan salmon, about 8 ounces each
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil

Directions

For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside. 

For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising. 

Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool. 

For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered. 

For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges. 

For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.

Cook's Note

Any fragrant, floral tea may be used in place of jasmine for the tea glaze.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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