Garden Court Café: Soy-Ginger Salmon Recipe | Asia Society Skip to main content

Unsupported Browser Detected.
It seems the web browser you're using doesn't support some of the features of this site. For the best experience, we recommend using a modern browser that supports the features of this website. We recommend Google Chrome, Mozilla Firefox, or Microsoft Edge

  • Visit
    • Plan Your Visit
    • Health and Safety
    • Garden Court Café
    • Leo Bar
  • Events
    • Upcoming Events
    • Family Events
    • Past Events
    • Event Recaps
    • Space Rental
  • Exhibitions
    • Current Exhibitions
    • Upcoming Exhibitions
    • Touring Exhibitions
    • Past Exhibitions
  • Learn
  • Support
    • Membership
    • Become a Patron
    • Corporate Support
    • Donate
    • Volunteer
  • About
    • About Asia Society
    • Our People
    • Careers
    • Interns and Volunteers
    • Contact Us
  • Blog
    • All Posts
    • Event Recaps
  • Video
    • All New York Videos
    • Arts
    • Current Affairs
    • Education
    • Policy
  • Space Rental
  • Shop
New York
Search
New York
  • Visit
    • Plan Your Visit
    • Health and Safety
    • Garden Court Café
    • Leo Bar
  • Events
    • Upcoming Events
    • Family Events
    • Past Events
    • Event Recaps
    • Space Rental
  • Exhibitions
    • Current Exhibitions
    • Upcoming Exhibitions
    • Touring Exhibitions
    • Past Exhibitions
  • Learn
  • Support
    • Membership
    • Become a Patron
    • Corporate Support
    • Donate
    • Volunteer
  • About
    • About Asia Society
    • Our People
    • Careers
    • Interns and Volunteers
    • Contact Us
  • Blog
    • All Posts
    • Event Recaps
  • Video
    • All New York Videos
    • Arts
    • Current Affairs
    • Education
    • Policy
  • Space Rental
  • Shop

  • All Posts
  • Event Recaps

Garden Court Café: Soy-Ginger Salmon Recipe

(Amanda Gentile/Great Performances)

Garden Court Café Chef Calvin Young:
"It’s a dish that’s been on since our first menu. We took it off briefly but we eventually put it back on due to customer request. The sweet and spicy glaze on the salmon with the rich miso and butternut squash puree work well together. Incorporating squash and cauliflower, it's an example of how we incorporate seasonal ingredients into our menu."


Serves four.

Ingredients

4 filets salmon, skin off — about 5-6 oz. each
16 baby carrots — cleaned, stemmed, trimmed
2 cups cauliflower florets
2 tbsp sesame oil
Canola oil

Salt to taste.

Glaze
1/2 cup ginger — peeled and roughly chopped
1 cup honey
1/2 cup soy sauce

Puree
2 cups butternut squash — peeled, cut into roughly equal-sized pieces
2 tablespoons white miso
1/2 yellow onion — chopped

 

Process

Glaze:

  1. Blend the ginger with the water to create a juice. Add to a pot and boil on high heat for about 10 minutes to reduce the liquid and remove some of the raw ginger taste.
  2. Add honey and stir until it dissolves.
  3. Add soy and taste. Adjust with more honey or soy depending on preference.

Veg:

  1. Toss the carrots in sesame oil and a pinch of salt. Roast at 350° until tender but still firm. About 10 minutes. Set aside and keep warm.
  2. Toss cauliflower in canola oil and a pinch of salt. Roast as with the carrots. Set aside and keep warm.

Puree:

  1. Toss butternut squash pieces in plain oil and a pinch of salt. Roast at 350° until very soft. About 15-20 minutes depending on how big the squash pieces are.
  2. Heat a medium sauce pan with oil. Add onion and saute until onions are translucent. Add cooked squash and enough water to cover half way. Boil until for about 10 minutes until the squash and onions are very soft.
  3. Blend the mixture with miso paste and add salt to taste. Pass the puree through a strainer or sieve to remove any lumps and keep warm.

Finishing:

  1. Heat a sauté pan (preferable non-stick) on high heat. Add canola oil until smoking slightly.
  2. Add salmon. When a golden brown crust forms on the salmon, flip over and sear the other side.
  3. Place the salmon on a sheet pan and spoon the glaze over each filet. Finish in a 350° to desired doneness.

Plating:

  1. Spoon some puree on the bottom of each plate. Place carrots and cauliflower on top of the puree and the filets of salmon on top of the vegetables.

 

 

Related Links

Garden Court Café at Asia Society New York
Interview with Chef Calvin Nguyen

For questions or concerns regarding the Garden Court Café, please call Hesh Sarmalkar, Director of Events and Visitor Services, at 212-327-9322.

  • All Posts
  • Event Recaps
About
  • Mission & History
  • Our People
  • Become a Member
  • Career Opportunities
  • Corporate Involvement
visit us
  • Hong Kong
  • New York
  • Texas
global network
  • Australia
  • France
  • India
  • Japan
  • Korea
  • Northern California
  • Philippines
  • Southern California
  • Switzerland
  • Washington, D.C.
resources
  • Arts
  • Asia Society Magazine
  • ChinaFile
  • Current Affairs
  • Education
  • For Kids
  • Policy
  • Video
shop
  • AsiaStore
initiatives
  • Arts & Museum Summit
  • Asia 21 Next Generation Fellows
  • Asia Arts Game Changer Awards
  • Asia Game Changer Awards
  • Asia Society Museum: The Asia Arts & Museum Network
  • Asia Society Policy Institute
  • Asian Women Empowered
  • Center on U.S.-China Relations
  • Coal + Ice
  • Creative Voices of Muslim Asia
  • Global Cities Education Network
  • Global Talent Initiatives
  • U.S.-Asia Entertainment Summit
  • U.S.-China Dialogue
  • U.S.-China Museum Summit
Connect
Email Signup For the media
Asia Society logo
©2023 Asia Society | Privacy Statement | Accessibility | Terms & Conditions | Sitemap | Contact

Asia Society takes no institutional position on policy issues and has no affiliation with any government.
The views expressed by Asia Society staff, fellows, experts, report authors, program speakers, board members, and other affiliates are solely their own. Learn more.

 

 

  • Visit Us
  • Hong Kong
  • New York
  • Texas
  • Global Network
  • Australia
  • France
  • India
  • Japan
  • Korea
  • Northern California
  • Philippines
  • Southern California
  • Switzerland
  • Washington, DC