Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein & total fiber in grams for the ingredient listed. The recipe has about 12 grams carbohydrates, 38 grams of protein and 3 grams fiber per serving.
2 Asian Pears, sliced thin ( 1/8 -inch), reserving the best 12 round discs, the remaining sections cut into julienne (C=30g) (P=2g) (F=10g)
3 tablespoons unsalted butter (C=0g)
1/2 teaspoon freshly ground black pepper (C=.9g)
2 tablespoons Splenda (C=0g)
4 tablespoons low-sodium natural soy sauce (C=0g) (P=4g)
1 tablespoon honey (C=17g)
2 tablespoons rice wine vinegar (C=0g)
4 thick filets of wild salmon, skinless and boneless, about 5 ounces each (C=0g) (P=140g)
2 tablespoons snipped fresh chives (C=.2g)
Preheat oven to 400 degrees.
To prepare pears: In a large nonstick pan, heat 2 tablespoons of the butter over medium high heat. Add the reserved Asian pear discs, cooking until seared, about 2 to 3 minutes. Season generously with black pepper and Splenda. Turn over, cooking until seared and tender, about 2 minutes. Season again with black pepper and Splenda. Transfer to a plate and keep warm.
To prepare salmon: In a small bowl combine the soy sauce, honey and vinegar. Reserve.
Meanwhile, in a large ovenproof nonstick skillet, heat 1 tablespoons of the butter over medium high heat. Add the salmon, cooking until seared, about 3 minutes. Turn over, add the soy liquids over the salmon. Transfer to the oven to cook to your desired degree of doneness, about 6 minutes depending on the thickness of the salmon. Carefully remove from the oven as the handle is red hot.
To serve: Artistically position three Asian pear discs slightly overlapping in the center of your warm serving plate. Place the salmon atop. In a small bowl, combine the julienne of Asian pear, chives and pan juices. Toss and place atop the salmon, drizzle the remaining juices over. Serve immediately.
Makes 4 servings.
Per serving: 424 calories; 24 g fat (8 g saturated fat; 51 percent calories from fat); 12 g carbohydrates; 137 mg cholesterol; 590 mg sodium; 38 g protein; 3 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and Palm Desert, Calif. You can reach him online at firstname.lastname@example.org.