Lemongrass Ginger Beer Blanc

atrium with liz-1

I was recently approached by Pure Food Fish Market to share a seafood recipe to be displayed on their website. It might sound like a easy task but my dilemma was that their products are so delicious on their own that anything overly complicated would mask the flavor and anything too simple would be boring and probably not that original. I usually have productive brainstorming sessions about 30 minutes before I fall asleep so I put this on my brainstorming to-do list for the evening.

Around midnight I came to bed exhausted but full of endorphines after 3 hours of West Coast Swing dancing. My thoughts drifted between concocting a cool new skating-like spin on the dance floor to a Copper River Salmon recipe that would inspire but not detract from the fish. My close girlfriend just came back from another fabulous trip eating at the top restaurants in Europe. She couldn’t stop talking about about a lemongrass beurre blanc sauce that clearly changed her culinary life. Since this was fresh in my mind I started dreaming up flavors that would elicit a citrus, sweet asian-fusion explosion while also complementing the natural flavors of the salmon. Soon I drifted off to sleep…

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