This is a simple recipe that was based off something I had at work. I found that the original dish was too salty and although good, I could eat a lot of it. So I decided to play around with different modifications that allows me to maintain the flavour without the overwhelming saltiness. By replaces starches with a more healthy alternative such as Romaine hearts, I was able to maintain the essence of the original dish while adding a revitalizing component. One benefit of using romaine hearts is that it washes your palate after every bite so not only can you continue eating this dish until you are full, but each bite has a new burst of flavour!
Time to make: ~1 hr
Ingredients:
1. Steak (Cooked to preference)
2. Salmon (Seasoned with salt and pepper)
3. Carrots (Matchsticks)
4. Red Bell Peppers (Thin slices)
5. Mushrooms (Diced)
6. White Onions (Caramelized)
7. Unagi (Eel) Sauce
8. Romaine Hearts
9. Steak Spice (Sea salt, Freshly Ground Pepper, Thyme, Garlic Powder, Onion Powder or use Montreal Steak Spice for simplicity)
10. Salt and Pepper
11. Garlic (Minced)
12. Butter
Directions
Combine the sea salt, freshly ground pepper, thyme, garlic powder, and powder to create a blend and season your steak how you would like. Remember steaks should be seasoned heavily to penetrate the innards and most of it gets cooked off during the cooking process.
Salt and pepper your salmon lightly. Salmon absorbs flavour more intensely than steak.
Wash and prep your vegetables now to allow the steak to soak in some flavours.
Place an iron-cast skillet onto the stove and heat on medium high heat. Melt the butter and add some minced garlic where you will place the steak. Place your seasoned steak on top and cooked. After flipping your steak, brush some butter on top to keep it juicy! Once completed you can cook your salmon in the same pan. It is okay to under-cook the steak slightly as it will be continue cooking for a little bit. Once all the meat is cooked set aside.
Now add some more butter to that pan and caramelize your onions, mushrooms, bell peppers, and carrots. Sautee until browned . Adding the vegetables to that same pan saves dishes and allows them to absorb the flavours that came off the meats. Set aside.
Once everything is cooked, slice the steak into thin slices and separate the salmon meats into thin pieces. Following the salmon's natural gradient is best for presentation.
Place a portion of your mixed sauteed vegetables into a romaine heart, and then add a layer of steak and salmon strips on top providing a nice pink presentation (if you chose to cook medium rare). Lastly drizzle unagi sauce on top and serve!
This dish can be made preset or made to order by the person eating it! Enjoy and let me know what you think!
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