1 salmon steak
rice (if making fried rice you'll need an egg and extra soy sauce)
Prepare Home on the Range Happy Sauce:
1 Tablespoon finely chopped sweet onion
1 and 1/2 teaspoons minced garlic
2 teaspoons freshly grated ginger
pinch of crushed red pepper
1 Tablespoon Sirracha sauce
1/4 cup bourbon (or to taste)
2 Tablespoons Hoisin sauce
1/3 cup soy sauce
1 T. rice wine vinegar
2 Tablespoons plus 1/2 tsp. honey
1 teaspoon toasted sesame oil
sesame seeds for topping
a lemon slice, seeds removed
additional sesame oil for stir frying
Mix sauce ingredients and set aside.
Prepare Side Dishes: Prepare steamed or fried rice. Keep warm. Stir fry some veggies (carrots, squash, onion, broccoli, etc) in a little oil under tender crisp and keep warm.
Prepare Salmon Marinate the salmon in about 1/4 of the sauce while you let the steak come up to room temperature. and you prepare the rice and vegetables (about 30 minutes).
In a pan over med-high heat to which you've already added a tablespoon of sesame oil, add the salmon fillet and sear (after discarding marinade). After four minutes turn, sprinkle with black pepper and a squeeze of lemon and cook for an additional four minutes topping with a splash of the sauce as the other side cooks. Remove from the pan just before it's fully cooked, and let sit, basted with some of the extra sauce and loosely covered with foil while you cook the steak (it will finish cooking under the foil as it rests).
Prepare Steak - Trim the steak, removing excess fat. Season to taste with salt and pepper. Heat a wide, shallow skillet to medium high heat. Once the pan is nice and hot, add a Tablespoon of oil, wait til it begins to shimmer slightly, then add the whole steak, cooking until a nice crust is built, about 2 minutes a side. Set the steak aside and let rest 5 minutes (so the juices don't bleed out so much when you cut it). Cut the steak into bite sized portions.
Return pan to medium heat and add a Tablespoon of unsalted butter. When butter is frothy, add the steak bits, cooking for about 15-20 seconds and then add remaining sauce to pan. Stir quickly as it thickens and finishes cooking, about another minute (the meat should still be slightly pink inside).
Sprinkle with sesame seeds (toasted if you're having one of those Martha Stewart Zen moments) and serve immediately.