Chef's Corner: California Girl

CHICAGO (Ivanhoe Broadcast News) -- Sola Restaurant attracts a diverse group of diners with its Asian- and Hawaiian-influenced menu. Chef Carol Wallack's California roots and love of Asian cooking are the inspiration behind many of her dishes.

"I like Asian-inspired food. I live part-time in Hawaii," says Wallack.

Then, it's no surprise that one of her best known dishes is grilled salmon with a ginger glaze, truffle teriyaki sauce and edamame puree.

Ginger Glaze
Ingredients:
3 tablespoons of ginger puree
1/8 cup of soy sauce
1/8 cup of rice vinegar
1/8 cup of water

Put all ingredients in a food processor. Set aside.

Truffle Teriyaki Sauce
Ingredients:
1 cup of soy sauce
1 medium orange, juiced
One half cup of mirin
One half cup of water
One quarter cup of brown sugar
1 tablespoon of garlic, minced
1 tablespoon of ginger, minced
2 ounces of butter

Combine all ingredients in a pot. Bring to a boil. When it has cooled slightly, whisk in butter. Put some into a food processor. Keep warm.

Edamame Puree
Ingredients:
2 cups of edamame, boiled and shelled
Salt and pepper

Put into a food processor with a pinch of salt and pepper. Run until it is the consistency of mashed potatoes. Add warm water if necessary.

Salmon
Ingredients:
1 fillet of salmon
Ginger glaze
Edamame puree
Teriyaki sauce
1 tablespoon of white truffle oil

Sear salmon fillet on both sides for a couple of minutes. Brush on ginger glaze and put in the oven for 5 minutes at 400 degrees. Scoop the edamame puree on the plate, then place the salmon on top. Drizzle on the teriyaki sauce and add a little white truffle oil on top to finish. Enjoy!

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If you would like more information, please contact:

Carol Wallack
Owner, Sola Restaurant
3868 N. Lincoln Ave.
Chicago, IL 60613
(773) 327-3868
carolwallack@yahoo.com