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!
- Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
