Recipe - Roasted Ginger Salmon With Ginger Soy Butter Sauce

4 Salmon fillets ; (6 ounce ea)
Bayou Blast; see * Note
1 cup Fresh grated ginger
2 tablespoon Grated orange zest
2 tablespoon Grated lemon zest
One half cup Bread crumbs (to 1 cup);
enough to bind
The crust
3 tablespoon Finelychopped cilantro
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Olive oil
Ginger Soy Butter Sauce I;
see * Note
6 Whole Arugula leaves; fried
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers
1 tablespoon Chopped chives

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" and "Ginger Soy
Butter Sauce I" recipes which are included in this collection.

Preheat the oven to 400 degrees. Season the salmon with Bayou Blast. In a
small mixing bowl, combine the ginger, zest's, and cilantro together. Stir
in enough bread crumbs to bind the crust. Season with salt and pepper. In a
saute pan, heat the olive oil. When the oil is hot, sear the salmon for 1
to 2 minutes on each side. Remove from the heat and cover the entire top
side with the crust. Place in the oven and roast for 6 to 8 minutes for
mediumrare. The crust should be golden in color. Remove from the oven.
Spoon a small pool of the Ginger Soy Butter Sauce in the center of the
plate. Dirty the rim with the sauce. Place the salmon in the center of the
sauce. Garnish with fried arugula, brunoise peppers and chives. This recipe
yields 4