When I was a young boy, I thought that any type of meat was chicken. I called beef chicken, pork chicken, chicken chicken…. I remember shattering into tears when we were on family vacation in Maine and everybody ended up getting lobster and the waitress ended up bringing me, well… chicken. This is a technique borrowed from Jean-Georges Vongerichten. I was looking for a simple preparation that mimicked the flavors that one gets from the Chinese classic dish Drunken Chicken but still captured the delicate subtlety of the salmon.
2 portions of wild Alaskan salmon
3 stalks scallions minced
2 slices of fresh ginger
1/2 cup Xiaoxing Chinese Rice wine
1 tablespoon peanut oil
Salt and white pepper to taste
Preheat oven to 250 F.
Salt and pepper the salmon to taste and set aside on parchment paper.
Heat the peanut oil until hot and then add ginger and scallions and stir until bright green.
Place this mixture in a blender along with the Chinese rice wine and blend.
Salt and Pepper to taste.
Meanwhile put the salmon in the oven and set your timer for 10 minutes skin side down.
After 10 minutes your fish should be opaque but delicately soft. Drizzle with sauce and serve immediately.