INGREDIENTS:
DIRECTIONS:
Step 1
Fabricate salmon into 6.5oz fillets and set aside in the refrigerator.
Step 2
Combine the grapefruit juice, rice vinegar, Organic Blue Agave, Organic Honey, black peppercorns and star anise in a heavy bottom saucepan. Bring the mixture to a boil and simmer until the mixture is reduced by half.
Step 3
Whisk the seafood glace into the reduced gastrique until smooth and simmer for another few minutes to incorporate all the flavors then season with salt and pepper.
Step 4
Cut butter in small cubes, take the gastrique off the heat and whisk in the butter a few pieces at a time until fully emulsified. Check seasoning, and add more salt and pepper to taste. Set the gastrique aside.
Step 5
Heat a large pan with a little bit of oil and sear the salmon in batches to a golden brown, adding more oil as needed. Flip it on the other side and finish cooking the salmon to a medium.
Step 6
To assemble. Gently ladle the gastrique onto the plate and place the seared salmon on top. Garnish with a grapefruit twist and fresh parsley sprigs.
Yield: 48 servings (Large Size Recipe intended for catering or foodservice occasions. Cut recipe in half for smaller yield.)
