Olive & Finch
3390 E. 1st Ave.
Little Finch
1490 16th St. Mall
Chia Togarashi Salmon Over Seared Udon
Yield: 4 portions
INGREDIENTS
2 cloves fresh minced garlic1 Tbsp. fresh minced ginger1 Tbsp. finely chopped lemongrass¼ cup minced yellow onion1 Tbsp. olive oil¼ cup white wine14 oz. can coconut milk¼ cup red curry paste¼ cup fish sauce2 Tbsp. brown sugar1 Tbsp. white vinegar1 Tbsp. sesame seeds1 Tbsp. chia seeds½ tsp. kosher salt2 Tbsp. togarashi spice4 4-oz. fresh salmon fillets2 Tbsp. canola oil1 Tbsp. olive oil4 oz. quartered shiitake mushrooms4 oz. black pearl mushrooms, cleaned1 bunch rainbow chard, chiffonade16 oz. cooked udon noodles
DIRECTIONS
MAKE RED CURRY BISQUE: In a medium saucepan, sauté the garlic, ginger, lemongrass, and onion in oil over medium-high heat for about 10 minutes. Add the white wine and let the alcohol
