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water matcha salt heavy cream salmon fillets grapeseed oil fresh gingerroot breadcrumbs lime zest canola mayonnaise fresh chives lime wedges
Viewed: 67 - Published at: 7 months agoIngredients
- 4 cups water
- 3 tablespoons matcha (green tea powder)
- 1 1/4 teaspoons salt, divided
- 2 tablespoons heavy cream
- 4 (6-ounce) salmon fillets
- 1 tablespoon grapeseed oil
- 1 tablespoon fresh gingerroot
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon grated lime zest
- 1 tablespoon canola mayonnaise
- 1 tablespoon minced fresh chives
- 4 lime wedges
Method
- In a large high-sided skillet, add the water and bring to a simmer.
- Gradually whisk in the matcha powder, followed by 1 teaspoon salt, followed by the cream. Reduce the heat to low and let the temperature of the liquid sink below 180°.
- Slide in the salmon fillets, skin sides up. Turn off the heat. Depending on the thickness, let the fillets poach for 10 minutes.
- Sacrifice the perfection of one of the fillets. Using a spoon, try to make a clean break at one of the flakes. If the salmon still has a tint of translucency in its flake, it's done.
- Transfer to a plate. (That tester is your piece, by the way.) Put the fillets somewhere warm, like in a oven with a pilot light, or on the plate over the warm liquid (providing the plate's diameter is wide enough).
- In a small skillet, add the grapeseed oil. Turn the heat to medium. Add the ginger. Yes, now.
- As the grapeseed oil warms, you'll start to smell the sweet essence of cooked ginger. Stir constantly.
- Now, add the crumbs, and raise the heat to medium-high.
- Tumble the crumbs while shaking the pan, popcorn-style, until well toasted. Remove the pan from the heat and stir in the lime zest.
- Arrange the fillets on plates or a platter, skin sides down; sprinkle with 1/4 teaspoon salt.
- Now, lightly brush the salmon fillets with the mayonnaise, and sprinkle the toasted crumbs in an even blanket on top of the fillets.
- Garnish with chives. Serve with lime wedges.
