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| Tamarind Glazed Salmon |
| 4 Servings |
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| Ingredients |
1 1/2 lbs wild salmon filet, cut into 4 pieces*
3/4 C tamarind glaze (see below)
1 T fennel seeds
1 T freshly cracked black peppercorns
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| Ingredients: Tamarind Glaze |
3 T tamarind paste (in block form)
1 C hot water
6 dry panca peppers or 3 dried ancho chilies, stemmed,
seeded, and toasted
1/2 C freshly squeezed orange juice
juice of 1/2 lemon
2 cloves garlic, chopped
2 T red wine vinegar
2 T extra-virgin olive oil
2 t dry mustard
4 T honey
to taste sea salt
to taste freshly ground black pepper
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| Method |
| Preheat broiler and season the salmon on all sides.
Broil at close range to slightly brown the fish, about 2 minutes
per side.
Glaze each fillet generously and sprinkle with fennel seeds and
cracked pepper.
Broil 2 to 3 minutes more, until fish is just cooked and glaze is bubbly
and seeds are toasted.
Serve immediately topped with Orange Habanero Mojo Salsa. |
| Method: Tamarind Glaze |
| • Soften the tamarind paste in 1/2 cup of the hot water and push
through a sieve.
Soften the toasted chiles in the other 1/2 cup hot water and put in
blender along with orange juice, lemon juice, garlic, red wine vinegar,
olive oil and dry mustard.
Puree until smooth, add the tamarind purée and the honey, and
blend well.
Strain into a small sauce pot and simmer 5 to 10 minutes or until
slightly thickened.
Season with salt and pepper to taste.
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| Ingredients: Orange Habanero Mojo Salsa |
6 oranges, supremed
1/2 habanero pepper, seeded and julienned finely
1/2 chayote squash, julienned
1/4 small red onion, julienned finely
1/2 bunch cilantro, rough chopped
to taste sea salt
to taste freshly ground black pepper
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| Method: Orange Habanero Mojo Salsa |
| • Combine all ingredients.
• Store in refrigerator for up to 1 day. |
| Method: To Supreme An Orange |
| Cut away the top and bottom of the orange and set it on a
flat surface.
Using a sharp knife, cutting from top to bottom, remove the peel
and membrane on the surface of the orange.
Remove each segment of orange without any of the membrane by
using your knife to slice down on each side of each segment to free it
from the membrane. |
| Note |
| * According to the Monterey Bay Aquarium Seafood Watch program,
wild salmon from Alaska is a “Best” choice and wild salmon from
California, Oregon, and Washington are “Good” choices. For more
information about sustainable seafood, go to www.seafoodwatch.org. |
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