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Twenty-six year old Chef Sipes has been at Suga's for a year. He and Frank Panniti, who has been with Suga's since it opened in 2005, created this dish because they were looking for something with an Asian flare.
"Asian and salmon go very well together. This is one of the best dishes we serve," he said of the creation he described as" fruity, outgoing, and very bold."
It's a perfect description. The dark sesame seeds contrast beautifully with the pink flesh of the salmon, giving it a nutty bite. The salmon comes served over a moist, rich risotto with tender, spicy-sweet spinach on top. A sweet chili sauce adds visual and flavorful dimensions.
To create this dish: Season 7 ounces fresh salmon with salt and pepper. Sprinkle with a combination of black and white sesame seeds. Pan sear in a hot skillet for 30 seconds, sesame side down. Flip and place in an oven for 6 minutes at 325 degrees (for medium). For the risotto, sauté two diced Gulf shrimp in a hot pan. Add 1 ounce English peas and an egg. Cook for 30 seconds. Add 1 cup cooked risotto or white rice, 1 ounce teriyaki sauce and a pinch of red pepper flakes. Cook until hot, about a minute. For sweet-and-spicy spinach, sauté 4 ounces of fresh spinach, then add chili sauce to taste.
From Chef's Picks by Jane McBride / Regional Visitors Guide 2012/2013
