INGREDIENTS
6oz Alaska King Salmon filet
3oz Platano Macho (very ripe)
½ oz Jicima
½ oz Chayote
1 teaspoon Cilantro
Juice of half lime
10 oz Pasilla Chile
1 teaspoon Garlic
Chive Spears
Daikon Sprouts
Quarter ounce tomatoes
Quarter teaspoon Jalapeno
1 oz Butter
salt and pepper to taste

SALSA
Peel the jicima and julienne into thin strips. Cut the chayote the same size but do not peel. Toss the jicima and chayote together at the last minute before serving with the jalapeno, cilantro, garlic, lime juice, julienne tomatoes and chive spears.

ALASKA KING SALMON
Season the salmon with salt and pepper, pan roast with a little olive oil and roast on both sides for about 4 minutes. Recommended: Cook medium.

PASILLA CHILE - LIME VINAIGRETTE
Roast the pasilla chiles until the skin turns black. Let cool and peel the skin, discarding the seeds. Place in a blender with a little cilantro, lime juice, and a little garlic. Put on a high speed and add a little olive oil to make a smooth paste. If necessary, add a little water also. Strain through a fine chinois. Chill for service.

PLATANOS MACHO PUREE
Roast the platanos in a pan in the oven with a little olive oil for about 10 minutes or golden brown. Pass them through a ricer into a mixing bowl and add 1 oz of butter and salt and pepper to taste.

ASSEMBLY
Place a little vinaigrette on the bottom of a bowl. Using an ice cream scoop, place the platanos on the vinaigrette in the center of the bowl. Place the Alaska Salmon on top, followed by the salsa, daikon sprouts and fine julienne red bell pepper.

SLAINTE (Gaelic for good health.)

Press Releases Promotions Recipes Catalog Suppliers Directory Foodservice Home