Servings: 4
Ingredients
Marinade
- 4 pieces of salmon (100 grams each)
- 1/2 bunch of thyme
- 1/2 bunch of cilantro
- 1 piece cinnamon stick
- 5 ml fennel seeds
- 3 ml sambal
- 2 cloves garlic
- salt and pepper to taste
Tangerine Mojo
- 2 tangerines peeled
- 2 cloves of garlic sliced
- 1/2 red onion, finely diced
- 3 ml of smoked chipotle
- 1 lime, zest and juiced
- 50 ml olive oil
- salt and pepper to taste
Corn Bread
- 170 grams yellow cornmeal
- 100 grams bread flour
- 3 ml salt
- 3 ml sugar
- 3 ml baking powder
- 250 ml milk
- 4 whole eggs
- 80 grams melted butter
Instructions
- Preheat oven at 350 degrees. Combine all the dry ingredients for the corn bread first.
- Beat the eggs on a separate bowl, add milk and melted butter.
- Combine wet ingredients with dry ones, and bake it on two parchment paper-lined baking sheets and bake for 20 minutes.
- Combine all the ingredients for the marinade, and pour in a zip-log bag with the salmon and marinate for 1 hour.
- For the tangerine mojo: peel and remove all the white filaments from tangerine and set in a small bowl.
- Combine all the remaining ingredients and cover the tangerine with the vinaigrette. Cover and set in the fridge for an hour.
- Remove the cornbread from the oven and let it rest in a warm place.
- Remove the salmon from marination and sear on a hot cast iron pan for 3 minutes each side. Finish in a 375 degrees oven and cook medium rare (125 degrees F).
- Present your perfectly cooked salmon on a bed of spring greens, warm cornbread and dress with room temperature Tangerine Mojo.
- Buon Appetito
Video
Notes
Chef Notes: This is a tasty recipe with the wonderful flavors of the salmon and the sweetness and spiciness of the Mojo marinade. This recipe with the cornbread is a wonderful way to cook them on BBQ and back the cornbread on a cast-iron skillet.
Juice Pairing: Ginger Spice Juice
Wine Pairing: White Zinfandel
Equipment:
Le Creuset Iron Skillet
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