Heat a cast iron skillet over medium-high heat. Cook salmon 3 to 4 minutes on each side or until desired degree of doneness; set aside and keep warm.
Heat sesame oil in a skillet over medium-high heat. Add watercress; sauté 3 to 4 minutes or until tender; set aside and keep warm.
Place 2 Miso-roasted Eggplant halves on each of 4 serving plates. Top with salmon fillets, then watercress. Serve with Edamame Fried Rice, Green Tea Butter Sauce, and Teriyaki Sauce.
Chicago's Brian Duncan, wine director at downtown Chicago's BIN 36 Restaurant, Wine Bar, and Market and BIN 36 Lincolnshire, brings an innovative touch to the Windy City's dining scene. Brian's wish to demystify wine for the consumer results in the restaurant's creative, approachable list of 50 wines by the glass and almost 400 by the bottle. Working closely with California winemakers, Brian created BIN 36 Brian's Blends--a collection of 12 (and counting) wine blends--to pair with food or enjoy on their own. Here, Brian selects wines to accompany this Asian-inspired dish.
"My pick here is the Clos La Chance El Dorado County Zinfandel ($15). This elegantly styled Zinfandel manages to support sweet and sour flavors in the dish. Ripe, red Zinfandel is a fantastic foil for the saltiness of the soy sauce in this recipe and the sweetness of the teriyaki sauce."
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