Salmon with Miso Glaze from Province at the Westin Phoenix Downtown

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.”

Ingredients

• 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

Instructions

Honey Soy Glaze Recipe:
Combine all ingredients and store in an airtight container until ready to use.

Chile-Miso Glaze Recipe:

Combine all ingredients when ready to use.

Salmon

: 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!