The Instructor: Chef Jeremy HoughtonThe School: Johnson and Wales University The Dish: Thai Style Salmon Steak


10 (4 oz.) salmon filets 2 oz. of clarified butter2 Tbs of ginger, finely chopped2 Tbs of red jalapeño, seeded and chopped1/4 cup of minced garlic1/4 cup of brown sugar1/4 cup of soy sauce3 oz. of coconut milk (optional)3/4 cup of shredded coconut6 oz. of green onions, chopped2 Tbs of fresh cilantro, chopped 4 Tbs of toasted almonds, sliced (for garnish)

Method of Preparation:  

-Start by grilling the salmon over medium heat.

-Then, prepare a thai sauce. In a hot pan, melt butter and saute ginger, red jalapeño and garlic.

-Next, add brown sugar, soy sauce, coconut milk and shredded coconut.

-After, toss in green onion and let it all reduce.

-Finish the sauce with fresh cilantro.

To plate:

Chef Jeremy recommends to serve the salmon with a side of baby bok choy and Thai rice. Then, spoon some of the Thai sauce over the fish and garnish with toasted almonds.

Serves: 10

Serving Suggestion: Pinot Noir

Johnson and Wales University1701 NE 127th StreetNorth Miami, Florida 33181


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