At my restaurant The Stanton Social, we do a Wasabi Pea Crusted Salmon that gives the fish a spicy, crunchy exterior and a gourmet look. But I recently got into snacking on these sriracha peas, so I decided to recreate our signature dish at home using them for my crust instead.
Here’s the full recipe (I recommend serving this over the cool soba noodle salad), but watch the video above to find out exactly how to create the ideal crust—and what it takes to cook up a perfectly medium rare salmon.
STEP 1: Make the Sriracha-Miso Paste
It helps the crushed pieces of peas stick to the salmon. In a bowl, combine these ingredients:
- 3 tbsp sesame oil
- ½ cup firmly light brown sugar
- ¼ cup soy sauce
- ¼ cup miso paste
- 4 tbsp sriracha
- 1 clove minced garlic
STEP 2: Make the Sriracha Pea-Coated Salmon
- 2 6-oz pieces of salmon
- 1 cup sriracha peas, pulsed in a robot couple
- 1 cup sriracha-miso paste
- grapeseed oil
Instructions: Spread sriracha-miso paste on all sides of the salmon and then crust one side with the crushed sriracha peas. Heat grapeseed oil and quickly sear, crust side down, for 1 minute. Place the salmon in a 450 degree oven for 3 minutes longer; or until rare to medium rare.
STEP 3: Make the Soba Noodle Salad
- 1 cup of cooked soba noodles
- ½ cup red pepper, julienned
- ½ cup yellow pepper, julienned
- 2 tbsp roasted beets, chopped
- 2 tbsp cashews, lightly chopped
- scallion (for garnish)
STEP 4: Make the Soy-Ginger Vinaigrette
- ½ cup ginger juice
- ½ cup soy sauce
- 1 tbsp ginger juice
- 1 tsp sesame oil
Instructions: Whisk ingredients together; season with salt and pepper.
STEP 5: Finish the dish
Dress the soba noodles with vinaigrette. Using tongs, grab a pile of soba noodles and twist them decoratively on the plate. Lay the salmon on top, crust side up. Garnish with chopped scallions.
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