The main claim to fame for Yard House, the new 12,000-square-feet Coral Gables resto-pub (Yard House, Village of Merrick Park; 305-447-9273) has been its' peerless beer selection -- 130 on tap, with a glass-enclosed keg room housing up to 5,000 gallons at a time. But executive chef and partner Carlito Jocson wants you to know that beyond the brews, plasma screens, loud music, and boisterous crowd is some serious food. Not all serious, mind you -- there are over 100 items on the menu, including fun stuff like burgers, etc. -- but Jocson cooks up some American fare fused with Pacific Rim inflections (influenced, perhaps, by his Filipino heritage). This recipe for Ginger Crusted Salmon with Wasabi Mashed Potatoes will allow you to taste a bit of the Yard in your own house.
Yard House Ginger Crusted Salmon
Executive chef Carlito Jocson
Preheat oven to 400 F
2 fillets 6-7 oz. North Atlantic salmon
1/4 cup finely minced ginger
1/4 cup green onion, minced by hand
1/4 cup 90/10 olive oil or peanut oil
1/2 cup sesame-peanut vinaigrette (recipe below)
1/2 cup bread crumbs
1 1/2 cups julienne carrots and snow peas
1 tablespoon butter
salt and pepper to taste
Place green onions and ginger in stainless steel bowl, season with salt
and set aside. Heat oil in pan until almost smoking, and immediately
pour over ginger mixture -- with caution.
Sear salmon fillets until brown on both sides and spread ginger mixture
on surface of salmon. Sprinkle breadcrumbs on top and bake at 400F for
approximately 7 minutes, or until cooked through.
1/8 cup smooth peanut butter
1/8 cup honey
1/8 cup soy sauce
1/4 cup seasoned rice vinegar
1/8 cup coarse chopped ginger
1 tablespoon minced garlic
1/8 cup sesame oil
1/2 teaspoon cayenne pepper
Blend all ingredients in blender at high speed until consistency is smooth. Pour over baked salmon.
Wasabi Mashed Potatoes
2 pounds Russet potatoes, peeled and cut in quarters
1 gallon water
1/4 cup wasabi paste
1/4 cup heavy cream
1/4 cup unsalted butter
salt to taste
Boil potatoes in the water in a large pot until tender (15-20 minutes).
Drain in colander and return to pot. Add cream, butter, and wasabi paste.
Mash and season with salt.
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