Macadamia Nut, Rosemary & Lime Encrusted Salmon on a bed of Squash Compote and Fried Bean Threads
Ingredients:
For the salmon:
2 10oz filets fresh salmon
1/2 cup crushed macadamia nuts
1/4 cup sesame seeds
handful of fresh rosemary sprigs, finely chopped
1/4 tsp ground ginger
1/4 tsp curry powder
1/2 cup flour, sifted for dredging
1 egg, fork whisked for dredging
2 tbsp Half & Half
salt & pepper to taste
1 lime, juiced
For the spaghetti squash compote:
1 small spaghetti squash, peeled, and diced
1 large shallot, minced
1/2 cup red onion, minced
4 cloves garlic, minced
1 tsp fresh ginger, grated or minced
1/2 stick unsalted butter
1/2 tsp cumin
1/2 cup chicken broth (fat free)
salt & pepper to taste
For the fried bean thread vermicelli:
4 small clumps bean thread vermicelli, separated
3-4 cups canola oil, in small deep fryer (or small deep pot) at 375 degrees
paper towels, for drainage
Preparation:
For the salmon:
Preheat oven 350 degrees F. Lightly oil a medium baking dish with olive oil.
In a medium sized bowl, combine macadamia nuts, sesame seeds, ground ginger, curry powder, salt & pepper and set aside. In a small flat bowl, wisk egg with Half & Half and set aside. Put flour in a small flat bowl and set aside. To dredge the salmon, wash the salmon and pat dry with paper towels, then lay into the flour, and pat flour into all the crevices then transfer to the egg mixture, coating completely. Last step is to drop the dredged salmon into the macadamia & rosemary mixture and completely cover - then to lay the encrusted filets into the baking dish. Drizzle lime juice over filets and then cover with tin foil and place in the oven for 25 minutes.
For the spaghetti squash compote:
In a large sautee pan over high heat, melt the butter and saute the combination of shallot, onion, garlic & ginger, then add the squash, cumin and salt & pepper. Continue to turn and cook for 3 minutes. Turn heat down to medium and slowly add the chicken broth. Allow to brown while pan fry. Set aside once all is cooked.
For the fried bean thread vermicelli:
Put several paper towel sheets onto a plate, set aside. In a small deep fryer or in a medium deep pot, bring oil to 375 degree F temperature. Caution: the bean threads will expand rapidly in fryer oil. Test the oil temperature with a single thread of the bean thread. Gently lay in the bean thread nests into the oil - they will quickly poof up. Once turned white, using a fry spoon, scoop out the lightly fried been threads onto the plate and allow to drain, set aside for presentation.
To plate:
Place fried bean thread nest onto center of plate. Spoon squash compote into a shallow Ramekin-like dish, and press down to make a mold. Use a knife to ease the compote out of the ramekin mold and release the squash compote on top of the fried bean threads. Spatula the encrusted salmon atop the squash compote and garnish with lime slices. Suggestion: coconut curry lime sauce can be drizzled over entire entree.
For the salmon:
2 10oz filets fresh salmon
1/2 cup crushed macadamia nuts
1/4 cup sesame seeds
handful of fresh rosemary sprigs, finely chopped
1/4 tsp ground ginger
1/4 tsp curry powder
1/2 cup flour, sifted for dredging
1 egg, fork whisked for dredging
2 tbsp Half & Half
salt & pepper to taste
1 lime, juiced
For the spaghetti squash compote:
1 small spaghetti squash, peeled, and diced
1 large shallot, minced
1/2 cup red onion, minced
4 cloves garlic, minced
1 tsp fresh ginger, grated or minced
1/2 stick unsalted butter
1/2 tsp cumin
1/2 cup chicken broth (fat free)
salt & pepper to taste
For the fried bean thread vermicelli:
4 small clumps bean thread vermicelli, separated
3-4 cups canola oil, in small deep fryer (or small deep pot) at 375 degrees
paper towels, for drainage
Preparation:
For the salmon:
Preheat oven 350 degrees F. Lightly oil a medium baking dish with olive oil.
In a medium sized bowl, combine macadamia nuts, sesame seeds, ground ginger, curry powder, salt & pepper and set aside. In a small flat bowl, wisk egg with Half & Half and set aside. Put flour in a small flat bowl and set aside. To dredge the salmon, wash the salmon and pat dry with paper towels, then lay into the flour, and pat flour into all the crevices then transfer to the egg mixture, coating completely. Last step is to drop the dredged salmon into the macadamia & rosemary mixture and completely cover - then to lay the encrusted filets into the baking dish. Drizzle lime juice over filets and then cover with tin foil and place in the oven for 25 minutes.
For the spaghetti squash compote:
In a large sautee pan over high heat, melt the butter and saute the combination of shallot, onion, garlic & ginger, then add the squash, cumin and salt & pepper. Continue to turn and cook for 3 minutes. Turn heat down to medium and slowly add the chicken broth. Allow to brown while pan fry. Set aside once all is cooked.
For the fried bean thread vermicelli:
Put several paper towel sheets onto a plate, set aside. In a small deep fryer or in a medium deep pot, bring oil to 375 degree F temperature. Caution: the bean threads will expand rapidly in fryer oil. Test the oil temperature with a single thread of the bean thread. Gently lay in the bean thread nests into the oil - they will quickly poof up. Once turned white, using a fry spoon, scoop out the lightly fried been threads onto the plate and allow to drain, set aside for presentation.
To plate:
Place fried bean thread nest onto center of plate. Spoon squash compote into a shallow Ramekin-like dish, and press down to make a mold. Use a knife to ease the compote out of the ramekin mold and release the squash compote on top of the fried bean threads. Spatula the encrusted salmon atop the squash compote and garnish with lime slices. Suggestion: coconut curry lime sauce can be drizzled over entire entree.
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Posted by
Anonymous |
3:31 PM