If you ate at the Province at the Westin Phoenix Downtown you may have experienced this dish. In addition to a wonderful meal, they put together a special package. If this recipe intrigues you and you want to check out Province, see what else they have to offer.
The four-course dinner had a well-mixed variety starting with a choice of Cubano-style shrimp with garlic-lime mojo, melted cheese and chorizo funded with smoked onions on a tortilla, or pork meatballs with chile-tomato sauce and manchego cheese.
The second course provided a choice of pear and blue cheese salad on market greens with candied Marcona almonds, chile-spike Caesar salad with spiced croutes and manchego cheese or butternut squash soup with Swiss chard and toasted pepitas.
The main course provided a choice of salmon (recipe below), Cedar River Farms beef filet with fingerling potato hash and topped with Providence’s stead sauce., Maine grilled lobster with roasted shallot-tomato butter and chimichurri fried rice, or vegetable paella and saffron rice with smoked paprika cream and manchego cheese.
Dessert was a choice of coffee and donuts with espresso-cinnamon churros and a warm coffee-chocolate ganache, Bosco pear tartlet with vanilla bean ice cream drizzled with vanilla-honey, or pumpkin flan with caramelized sugar and vanilla cream.
This great dinner was $65 including a sparkling cocktail. They also provided wine pairings for $30.
You can make reservations at (602) 429-3600 or visiting http://phoenix.provincerestaurant.com.
|Salmon with Miso Glaze from Province at the Westin Phoenix Downtown on New Year’s Eve|
- • 4 each organic salmon filets (we use a 6 ounce portion)
- • 32 ounce baby spinach
- • 1 cup shelled edamame
- • ½ cup spring onions or sweet onions
- • ½ cup chile-miso glaze (see recipe below)
- • 2 tablespoons honey soy (see recipe below)
- • 2 tablespoons chopped chives
- Honey Soy Glaze Recipe:
- • ½ cup honey
- • 1 tablespoon soy sauce
- Chile-Miso Glaze Recipe:
- • ¾ cup sake
- • ¾ cup Mirin
- • 2 cups white miso
- • 1 ¼ cup granulated sugar
- • 2 tablespoons ancho chile puree
- • 2 tablespoons roasted garlic
- Honey Soy Glaze Recipe:
- Combine all ingredients and store in an airtight container until ready to use.
- Combine all ingredients when ready to use.
- : In a hot sauté pan, heat olive oil until almost smoking. Season salmon with kosher salt and black pepper. Sear salmon and coat on presentation side with chile-miso glaze. Finish in 500 degree oven until desire doneness is reached (usually 3-5 minutes for medium, rare-medium). In a separate sauté pan, sauté baby spinach edamame, and spring onions in a little olive oil. Season with salt and pepper. Add honey soy and toss gently. Plate as pictured garnishing with chopped chives and chile-miso glaze around the plate. Enjoy!
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