Wasabi Crusted Salmon With Orange Ginger Sauce - cooking recipe

Ingredients

1 tablespoon wasabi powder
1 tablespoon water
1 tablespoon rice wine vinegar
1/4 teaspoon soy sauce
4 (6 ounce) salmon fillets, skin removed
1 teaspoon Emeril's Original Essence
1 cup panko breadcrumbs
1/4 cup vegetable oil
1/4 cup toasted black and white sesame seeds, garnish
Accompaniment
steamed long-grain white rice
Orange-Ginger Sauce
1/4 cup minced shallot
1 tablespoon minced ginger
2 tablespoons orange zest
1 cup dry white wine
1 cup fresh orange juice
1/2 cup heavy cream
1 cup cold unsalted butter, cut into pieces
1 teaspoon soy sauce
salt
1/8 teaspoon wasabi powder

Preparation

Marinade: Place the wasabi in a small bowl and 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 or ziplock bag 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.
MAKE SAUCE: 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).
Salmon: 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.