Michelle Weber
Salmon's a popular item on restaurant menus, but sometimes it's tough to make it stand out. They did at the navy yard bistro in Charlestown. It's a customer favorite. Here's a bite in tonight's "Dish."
Chef John Moore
Four 8 oz Skinless Salmon Filets
Marinade for 8 hours and up to 2 days
Marinade
1 Finely Chopped Shallot
1 Small Minced of Garlic
1 oz of grated Ginger
1 Tablespoon of Ketchup
1/4 cup of Soy Sauce
1/2 cup Miren or Sake
1/4 of blend oil
1 Teaspoon Chili Garlic
Ponzu Sauce
1 Cup Soy Sauce
1/2 cup orange juice
Juice and Zest of a 1/2 Lemon
Juice and Zest 1 Lime
1/2 teaspoon of garlic
1 oz grated ginger
1/4 cup brown sugar
1 tablespoon of ketchup
1/4 of water
1 Chile Garlic
Whish all ingredients, bring to a simmer and thicken with a corn starch flurry.
Wasabi Crème Fraiche
1. Whisk wasabi paste and squeeze of half of lemon with Vermont Crème Fraiche
2. Serve with Steamed Jasmine Rice, Seaweed Salad, and Garnish with Toasted Black and White Sesame Seeds
Navy Yard Bistro and Wine Bar
Sixth Street
Charlestown, MA 02129
617-242-0036
http://www.navyyardbistro.com/
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