“In a Heartbeat” Salmon New Orleans
CAMANCHACA5
4 6- to 8-ounce portions skinless Camanchaca* salmon fillet
NEW ORLEANS SAUCE
1/2 cup bourbon
3/4 cup brown sugar
3 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1. To prepare the sauce, stir together all ingredients.
2. Place salmon in a nonreactive dish. Pour the sauce over the salmon
and marinate in the refrigerator for 30-60 minutes.
3. Preheat grill to medium-hot.
4. Drain the salmon, reserving the marinade. Grill salmon for 4-5 minutes
on each side, basting with the sauce, until the fish is cooked to taste.
Makes 4 servings.
Tip: To bake, preheat oven to 400°F. Marinate salmon in an ovenproof
casserole and then transfer directly to the oven. Bake for 15 minutes.
Brands may vary by region; substitute a similar product.
Macadamia-Crusted Salmon Fillet
AQUACHILE5
2 cups cooked Arborio rice, cooled
3/4 cup heavy cream, divided
Thyme
Salt and pepper to taste
Light olive oil
1/2 cup dry bread crumbs
1/2 cup crushed macadamia nuts
1 teaspoon grated lemon peel
1 cup Sicilian blood orange juice
1/4 cup Pisco
1 pound asparagus
4 8-ounce portions AquaChile*
salmon fillet
1. Combine rice, 1/4 cup heavy cream, some thyme, and salt and pepper.
Shape into small patties and fry in olive oil over medium heat until crispy.
2. Combine bread crumbs, macadamias, lemon peel, and salt and pepper.
Set aside.
3. In a medium saucepan, bring orange juice to a boil. Add Pisco and cook
for 2 minutes. Reduce heat and whisk in 1/2 cup heavy cream and salt
and pepper.
4. Sauté asparagus in olive oil over medium to medium-high heat.
5. Preheat oven to 350°F.
6. Season salmon with salt and pepper. Sear in oil over high heat in a large
ovenproof frying pan. Dip in macadamia mix, return to the pan and bake for
10-15 minutes, or until crust is golden.
7. To serve, drizzle sauce over salmon, asparagus and rice cakes.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
