Ingredients
For the Salmon:
4 skinless Salmon filetes
1 TBS grated fresh gingeroot
1/2 TBS Orange peel
1 TBS dark soy sauce
1 tsp dijon mustard
2 TBS Canola Oil
1 cup water
1/2 TBS honey
1 tsp Arrowroot
1 cup dried shreded coconut
For the pasta:
Kosher salt
3/4 pound dried egg vermicelli
1 garlic clove peelled and sliced
1/2 cup canola oil
1 cup unsalted peanuts
2 scallions sliced thin (white and green parts)
1 TBS Fish sauce
Black pepper
1 cup fresh basil
Preparation
Mix de gingeroot, orange peel, mustard and soy sauce completely and marinate the salmon overnight or at least 2 hours chilled. Pre-heat the oven at 300F degrees. Roast the penuts for 5 minutes without burning, reserve. Bring a 6 quarts of water to a boil and add the salt. Add the vermicelli and cook untill al dente. Strain the pasta. In a wok, heat the 1/2 cup oil to medium heat, add the peanuts, saute 1 munite, add garlic and scallions, saute 1 minute without burning, add the pasta and saute addinf the fish sauce and black pepper to taste. Finally add the chopped basil. Heat a teflon saute pan over medium heat. Add 1 TBS oil, add the coconut and toast it moving costantly to prevent burning. Reserve. in the same pan heat the remaining 1 TBS oil over medium high heat. Strain the salmon and sear skin side down first to brown both sides. Transfer to a oiled oven safe dish and roast for 6 to 7 minutes. While the salmon roasts add the marinate to the pan with the water and honey, bring to a boil and mix in the disolved arrowroot to thiken. Adjust seasoning. Serv the salmon filetes over the pasta and the sauce on the side.
