The Whitney
Detroit, Michigan








Lemongrass Encrusted Salmon

1 7-8 Oz. Salmon Steak
1 Tbsp. Lemongrass Marinade
2 Oz. Zucchini and Carrot Spaghetti
1 Oz. Ginger Buerre Blanc
1 Slice Pickled Ginger
Salt and Pepper to taste
Blended Oil

Sear Salmon in a hot sauté pan. Top with lemongrass marinade and cook in oven about seven to ten minutes.

Heat sauté pan and add zucchini and carrot spaghetti and toss until hot throughout. Place spaghetti in the center of a large round plate and top with salmon. Ladle ginger buerre blanc around the salmon. Top the salmon with pickled ginger.

Lemongrass Marinade
Shelf Life 4 Days

8 Tbsp. Lemongrass, finely chopped
2 Tbsp. Garlic, finely chopped
4 Tbsp. Ginger, finely chopped
4 Tbsp. Shallots, finely chopped
2 Tbsp. Blended Oil

Place all ingredients in food processor and pulse until coarsely blended. Use as needed.

Watercress and Ginger Buerre Blanc

2 Oz. Watercress
2 Tbsp. Ginger
½ Lb. Butter
2 Cups Heavy Cream
1 Cup White Wine

Blanch watercress in water, then strain and squeeze all water out. Chop until fine. Sauté ginger until aromatic, add the white wine; reduce. Add heavy cream and reduce until nappe (lightly coating ginger). Remove from heat and whisk in the butter. Add watercress and reserve for use with salmon.