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This recipe was submitted
Jonathan Fahey
Jonathan Fahey
Le Cordon Bleu Miramar (FL)
Recipe Name:
Ingredients: Ingredients:

4/8oz. Farm-raised Salmon

Red Wine Reduction:32oz. Shiraz, 4oz. concentrated cherry juice, 6oz. dried cherries, 2Tb. granulated sugar, 1Tb. corn starch.

Fried Ginger Chips:10oz. sliced pickled ginger, 2cp. AP flour, 1Tb. granulated garlic, 1/2tsp. salt, 1/2tsp. ground black pepper.

Ginger Jerk Spice:1/4cp. corriander seeds, 2 Tb. onion powder, 1 Tb. granulated garlic, 2 Tb. ground ginger, 1 Tb. ground allspice, 1 Tb. dried thyme, 1 Tb. whole black peppercorns, 2 tsp. freeze dried chives, 2 tsp. ground cinnamon, 3 tsp. brown sugar, 1 tsp. ground nutmeg, 1 tsp. table salt, 1 tsp. cayenne pepper.
Directions: 1. Combine red wine, cherry juice, dried cherries, and sugar into saucepan. Heat to boil, and allow to reduce by 3/4. It will take time so start other preparations while waiting.

2. Combine all jerk ingredients into food processor and blend to powder-like consistency.

3. Preheat deep fryer to 350 degrees.

4.Mix flour, garlic, salt and pepper for fried ginger batter.

5.Evenly flour pickled ginger slices, submerge floured ginger in water, drain well, then dredge into flour once again. Make sure to remove all excess flour.

6.Fry ginger for about 5 minutes, or until golden brown and very crispy. Remove from fryer and set aside.

7. In saute pan, Heat 2 Tb. canola oil on medium high heat.

8. Generously rub ginger jerk on one side of each salmon filet.

9, Sear each piece of salmon, spice side down, for for about 1 minute. Flip and cook other side for same amount of time or until it reaches your preferred degree of doneness.

10. Remove and plate w/ fried ginger.

11. Red wine should be reduced enough by now, thicken to desired consistency w/ cornstarch and water.

12. Ladle finished sauce over salmon and serve. Enjoy!
Preparation Time: 30-35 minutes
Servings: 4


From: Jonathan Fahey
School: Le Cordon Bleu Miramar (FL)
185 votes