- Coriander-Fennel Encrusted Wild Alaskan Salmon in a Citrus Emulsion
Coriander-Fennel Encrusted Wild Alaskan Salmon in a Citrus Emulsion
Chef Robert Wiedmaier developed a strong passion for the culinary arts while growing up in Germany. Born to a Belgian father and a Californian mother, Wiedmaier experienced meals made with the freshest ingredients.
Wiedmaier attended culinary school in the Netherlands, apprenticed at the Thermidor Restaurant, a Michelin two-star establishment in Hulst, Holland, became Saucier at Le Chardon D'Or in Alexandria, Virginia, and now runs his own acclaimed Brabo restaurant in that city.
Coriander-Fennel Encrusted Wild Alaskan Salmon in a Citrus Emulsion
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
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Ingredients
- 2 portions Vital Choice wild salmon (6 ounces each)
- 1 cup orange juice, strained
- 1/2 cup lemon juice
- 1/2 vanilla bean pod, split
- 1/4 cup Vital Choice organic extra virgin olive oil plus 2 tablespoons for searing
- 1/4 cup fish stock (or water)
- 1 tablespoon Vital Choice balsamic vinegar
- 2 tablespoons honey
- 1/4 cup coriander seeds, toasted and crushed
- 1/4 cup fennel seeds, toasted and crushed
- Kosher salt, to taste
- 1/2 teaspoon fresh black pepper
Instructions
- In a saucepan over medium heat, combine orange juice, lemon juice and vanilla bean pod. Cook over low heat until reduced by three-quarters.
- Discard vanilla bean. Cool sauce; pour into blender. Add 1/4 cup olive oil, fish stock, vinegar and honey; blend until smooth.
- Season salmon fillets on both sides with salt and pepper, then coat with toasted seeds.
- Heat a non-stick pan with 2 tablespoons olive oil. Sear salmon, skin side down. Once skin is crisp, gently turn salmon over. Cook salmon until opaque throughout.
- To serve, place a salmon fillet in the center of a plate. Drizzle sauce lightly on top and around. Sprinkle with salt, if desired.
Serves: Serves 2