P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Asian Grilled Salmon



ASIAN GRILLED SALMON
PF Chang's Restaurant Copycat Recipe

2 tablespoons butter, unsalted and softened
1/2 tablespoon chives, chopped
1/2 tablespoon ginger, fresh grated
1 -2 tablespoon lemon juice
1/2 tablespoon soy sauce, low sodium
4 (6 oz.) salmon fillets
salt and pepper
1 tablespoon olive oil

Flavored Butter: Mix the butter, chives, ginger, lemon juice and soy sauce and set aside.

Salmon: Preheat a grill or grill pan. Season the salmon with salt and pepper and rub with the oil. Wipe the grill grates clean and rub with a paper towel dipped in oil. Add the salmon skin side down and cook for 4 to 5 minutes, until the skin is lightly charred and crisp.

Flip the fish and cook for another 2 to 3 minutes on the flesh side until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (This will cook it to medium for well done leave it on another 2 to 3 minutes).

Serve the salmon with a generous spoonful of the flavored butter, which should melt on contact. Serves 4.

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