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314 Broadway East Seattle, WA 98102 (206) 328-7000	Chef

Ginger Soy Salmon Char-Grilled with a Tree-ripe Peach Ginger Butter, Jasmine Rice Blend and Fresh Asparation Vegetable Parcel with Orange Butter Sauce

Ginger Salmon (serves 4 people)

2 lb. King Salmon cut in 4 8oz portions

1 cup Tree-ripe Peach Ginger Butter (recipe follows)

4 cups Jasmine Rice Blend (recipe follows)

4 ea Asparation vegetable parcels with fresh orange butter sauce (recipe follows)

2 oz. Sesame Oil

Brush salmon with sesame oil and char-grill. When it is half cooked top with Peach Butter and melt for 2 minutes under broiler or until salmon is medium rare to medium in doneness. Blanch parcel in boiling water and in sauté pan place 2 oz. butter, let brown slightly then add orange segments. Set aside. Place rice on upper left of plate, parcel to the right, and then top with orange butter. Then place salmon at an angle against the rice so that it is elevated.

Tree Ripe Peach Ginger Butter

½ lb. Butter soft

2 tsp chopped garlic

2 tsp chopped ginger

2 ea fresh peaches peeled and diced

1 tbsp soy sauce

¼ cup Major Grey's chutney

Mix all ingredients together with whip and refrigerate.

Jasmine Rice

2 cups jasmine rice

2-½ cups chicken or fish stock

¼ up lemon juice

¼ lb. Butter

Bring stock to a boil, add lemon and butter till butter is melted. Then add rice, bring back to a boil and stir well. The reduce heat, cover and finish for fifteen minutes. Set aside and keep covered.

Asparation Vegetable Parcels

2 bunches Asparation

20 pieces Green Beans

20 each julienned carrot pieces

20 each julienned red pepper pieces

4 each green onion strands or chives

Separate asparation into 4 bundles; place green beans on top, then red pepper. Take green onion and tie the parcel into a bundle and refrigerate.

Orange Butter Sauce

¼ lb. Butter

20 each orange segments

Place butter in sauté pan until it starts to brown, and then add orange segments.