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.

Sesame-Peanut Vinaigrette

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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