Keta Salmon with Thai Chili Beurre Blanc

Directions Print

1. Thaw the vegetable mix and quickly sauté in a pan with salt and pepper, reserve hot.
2. Cook the rice according to the directions with one kaffir lime leaf for added flavor.
3. Once done, set aside and reserve hot.
4. Season salmon with salt and pepper and cook medium rare to medium, set aside.
5. Pick the herbs, slice the green onion and place in a small bowl.

For the Sauce:

1. Add the Thai chili sauce to the pan and reduce quickly by half.
2. Add butter to the reduction and swirl around in the pan until the sauce becomes emulsified.

To Plate:

1. To plate, add rice to the middle of the plate, followed by the roasted vegetables.
2. Top with salmon to add height to the plate.
3. Drizzle with the Thai chili beurre blanc.
4. Top with herb salad and enjoy!