Although it’s from book with some serious ideas about flavor that has several serious, chef-style recipes, this dish is actually very simple to prepare. In the book, it’s made with a rice flake crust. I wasn’t able to locate rice flakes, but I did find quinoa flakes and used those instead. The salmon fillets were brushed with a mix of eggs whisked with flour, and then they were pressed into the quinoa flakes that had been seasoned with salt, pepper, and cayenne. The sauce was a reduction of orange juice, mirin, minced lemongrass, grated fresh ginger, dried hot chiles, and a little sugar. After 30 minutes or so, the sauce became syrupy and fragrant. The salmon was quickly seared, crust side down first and then was plated with a pool of the sauce.
The flavor of the salmon was delicious as always, and the quinoa flake crust gave the surface incredible crunch. It was definitely more crunch than you would get with just flour or even cornmeal. The sauce was fruity, spicy, and aromatic and made for a lovely thing to slide each bite of salmon through on the fork. It was another great meal with this carefully caught and well-managed, sustainable fish.
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