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
Recipe Type: Entree
Author: Chef de Cuisine Rita French
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 4
PROVINCE’S SLOW COOKED ORGANIC SALMON RECIPE Chef de Cuisine Rita French tells us a little about a slow cooked organic salmon entrée available on the Province menu. “This dish is first cooked with vapor, then given a hard seer and finished with a chile-miso glaze once in the oven. The sugar of the glaze breaks down and caramelizes so that the salmon almost has a crust similar to a crème brûlée, yet is so moist and tender on the inside – it really does melt in your mouth.”
  • • 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
  1. Honey Soy Glaze Recipe:
  2. Combine all ingredients and store in an airtight container until ready to use.
Chile-Miso Glaze Recipe:
  1. Combine all ingredients when ready to use.
  1. : 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!