Herradura Salmon - Dallas News | myFOXdfw.com

Herradura Salmon

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TAMARIND GLAZE

Ingredients

½ cup tamarind paste

2 tablespoons apple cider vinegar

2 tablespoons malt vinegar

2 tablespoons honey

2 tablespoons brown sugar

2 tablespoons Herradura tequila


To Prepare

Combine all ingredients in a sauce pan. Reduce for 20 minutes on low heat or until a honey consistency

 

HERRADURA SALMON & CHAYOTE PURÉE

Ingredients

6 8oz pieces Scottish Salmon

1 chayote, peeled and cut into quarters

1 whole Chile guero/or banana pepper, cut in 3 pieces (include seeds)

1 fresh garlic clove

1 teaspoon salt

½ cup heavy cream


To Prepare

Heat a sauté pan on medium heat and add 4 tablespoons olive oil. Sear fish for 3 minutes each side. The fish should be cooked medium.

After fish is seared, add tamarind glaze.

Combine chayote, Chile guero, garlic, salt and heavy cream in a sauce pan. Add approximately 2 cups water and cook for 20 minutes or until chayote is tender. Once chayote is tender, puree all ingredients in a blender to a paste consistency.

 

CHARRED BRUSSELS SPROUTS

Ingredients

4 cups medium sized Brussels sprouts (cleans and halved)

1 teaspoon crushed Chile piquin (or crushed red pepper)

2 tablespoons extra virgin olive oil

Salt to taste


To Prepare

Sauté sprouts with olive oil for 4 minutes or until tender. Add the Chile piquin and season with salt.

 

*Line bottom of plate with chayote purée, then add Brussels sprouts and Salmon with tamarind glaze on top.

Serves 6

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