Rancho La Puerta's Salmon entree marries the rich taste of fish with sweet smoothness of a glaze. The delectable citrus flavors bring out the best in the seared salmon.
Ingredients
FOR THE SALMON
4(4 oz.) salmon fillets
2cupsorange juice
1/4cupsun-dried tomatoes
1/2cupparsley, chopped
2garlic cloves, minced
1/2inchginger root, minced
1/4cuppineapple, diced
Sea Salt
Fresh ground black pepper
1tablespoonextra virgin olive oil
FOR THE MASH
1poundsweet potatoes
1tablespoonextra virgin olive oil
Sea Salt and Ground Pepper
FOR THE GARNISH
1leek, cut into thin strips
extra virgin olive oil
Fine Pink Salt
Instructions
Preheat the oven at 400°F. Brush the sweet potatoes with some olive oil and sprinkle with salt. Bake them whole for 30 minutes or until very soft.
Once cool to the touch yet still warm, peel and mash the sweet potatoes. Add a tablespoon of olive oil, salt and pepper to taste. If you want the potatoes to have a smoother consistency, whip in ¼ cup of water. Keep the mash warm until serving time.
In a saucepan combine the orange juice, garlic, ginger and pineapple and bring to a boil. Reduce and simmer for 30 minutes or until having a syrupy texture.
Season the salmon fillets with salt and pepper on both sides.
Heat a tablespoon of olive oil in pan on medium to high heat and sear the salmon fillets on the skin side, about three minutes or until crispy. Turn the fillets and brush a light coat of orange glaze on top.
Place the pan into the 400° oven to finish cooking for five minutes or until salmon flakes easily.
Finish the glaze sauce by adding the sun-dried tomatoes and parsley. Blend until smooth.
To plate: place the salmon on top of the warm sweet potato mash, and spoon glaze on top. Garnish with thin leek strips.
Spa Index Kitchen Notes
For a variation fry leeks slightly in olive oil to give a crispy texture.
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