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INGREDIENTS
3
- 3 / 4 pounds Norwegian Salmon fillets
Marinade
8
ounces water
1
drop lemon oil (essential oil, Boyajian)
1
drop lime oil (essential oil, Boyajian)
1
teaspoon ginger root, fresh minced
4
ounces sugar
1
sprig thyme
1/2
lime leaf (kaffir, julienne)
ADOBO
RUB
1/3 cup mustard seeds
1/3 cup cumin seeds, toasted
1/3 cup fennel seeds
1 ancho chile, dry, seeded, coarsely chopped
2 chipotle chiles, dry seeds, coarsely chopped
2 tablespoons crushed red pepper
1/3 cup salt
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STARCH
2 pounds
boniato (Central American Sweet potato), peeled, simmered (substitute
sweet potato if necessary)
2
ounces butter
3
ounces cream
1
teaspoon parsley, minced
1/4
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon cayenne
GREENS
2 ounces
olive oil
2
pounds spinach, fresh, rinsed, stems
removed
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PROCEDURE
In a large sauté
pan add all of the marinade ingredients and bring to a simmer, continue
to simmer until a syrup forms. Remove syrup from heat and place
in ice bath to cool. When cool, drizzle syrup over the salmon fillets
and allow to marinate for 45 minutes. Reserve remaining syrup for
service.
Place all ingredients
for adobo rub in large sauté pan and sauté until seeds
begin to pop and crackle. Toast until fragrant (3-5 minutes). Transfer
the ingredients to a coffee grinder and grind until smooth. Before
grilling, rub salmon with adobo and allow to rest for 10 minutes.
Grill Norwegian
Salmon over high heat until golden brown, transfer fillet to oven
and cook at 3500 to desired doneness.
Mask cooked
boniato with butter, cream, parsley, salt, pepper and cayenne. Adjust
flavours with lemon juice if needed.
Sweet spinach
in olive oil, covered, for 1 minute. Try not to overcook or spinach
will lose its colour. Season with salt and pepper.
Serve grilled
fish on top of mashed boniato, top with spicy mango chutney. Surround
with wilted spinach, drizzle plate with citrus syrup marinade and
serve.
10
Servings
Nutrition
per serving: Calories: 599
Total Fat: 36 g
Carbohyderates: 27g
Cholestrol: 132mg
Fiber: 4g
Sodium: 4551mg
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