Last night’s dinner

The roast was good but the star was the yorkshire pudding and the jus that is created in the slowcooker. Don’t forget to start your meat off frozen and you will have a lovely moist roast at the end of the day.

Tonight’s dinner

My father-in-law got to choose the protein for tonight and he loves fish. I have some nice wild salmon in the freezer and lots of wasabi powder…this is what you get as a result. I’m going to stirfry some rapini with it and have some greens out of the garden.

1 tablespoon wasabi powder
1 tablespoon water
1 tablespoon rice wine vinegar
1/4 teaspoon soy sauce
4 (6-ounce) salmon fillet pieces, skin removed
1 teaspoon Emeril’s Original Essence, recipe follows
1 cup panko crumbs
1/4 cup vegetable oil
Orange-Ginger Sauce, recipe follows
1/4 cup toasted black and white sesame seeds, garnish
Steamed long-grain white rice, accompaniment
Place the wasabi in a small bowl. Slowly add in the water, whisking, to make a paste. Add the vinegar and soy, and whisk well. Place the salmon fillets in a glass baking dish and coat evenly on both sides with the wasabi mixture. Season lightly with the Essence.

Place the panko crumbs in a shallow dish. Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere. Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.

In a large skillet or saute pan, heat the oil over medium-high heat. Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish. Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds. Serve immediately with steamed rice, and pass the remaining sauce at the table.

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Orange-Ginger Sauce:
1/4 cup minced shallots
1 tablespoon minced ginger
2 tablespoons orange zest
1 cup dry white wine
1 cup fresh orange juice
1/2 cup heavy cream
2 sticks cold unsalted butter, cut into pieces
1 teaspoon soy sauce
1/8 teaspoon wasabi powder
In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.

Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece. Continue whisking until the sauce is smooth. Add the soy sauce, salt, to taste, and wasabi. Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally.)

Yield: makes about 1 cup