Fire-Roasted Salmon with Lime-Tequila Glaze, Warm Fruit Salsa with Plantain
Recipe courtesy of Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)
Ingredients
- For Tequila Glaze and Marinade:
- honey - 2 tsp.
- tequila (Cuervo Gold) - 1 oz.
- jalapenos - 1 ea., diced
- lime juice - 2 ea.
- lime zest - 1 ea.
- extra virgin olive oil - 2 ozs.
- chopped cilantro - 1 Tbsp.
- For salmon filet
- 7-oz. salmon filets - 1 ea. (Chef's Note: I like to butterfly and roll up the salmon in medallions.)
- For Corn Coulis
- shallots - 1 Tbsp., chopped
- butter - 1 Tbsp.
- yellow corn on the cob - 6-8 ears, kernels removed
- chicken stock - 1/2 cup
- ground cumin, toasted - 1 tsp.
- chili chipotles - 1 tsp.
- For Warm Fruit Salsa
- plantains - 2 ea., ripe (Chef’s note: Keep plantain in milk to prevent oxidation until needed)
- mango - 1 ea., peeled
- pineapple - 1/2 ea., peeled
- heirloom tomato - 1 ea., ripe
- red pepper - 1/2 ea.
- yellow pepper - 1/2 ea.
- shallots - 2 Tbsps., finely chopped
- cilantro - 3 Tbsps., finely chopped
- red onion - 1/2 ea., chopped
- garlic - 1 tsp., finely crushed
- salt and pepper - to taste
- Yucatan sunshine hot sauce - to taste
Instructions
Procedure:
- For tequila glaze and marinade: Mix all ingredients well. Use half to marinate the salmon for 30 minutes before smoking. Reserve the rest to use to drizzle over plate.
- For salmon filet: Marinate in tequila glaze, then smoke with hickory to medium-rare to medium.
- For corn coulis: Sauté shallots with butter and corn and smother for five minutes. Add the chicken stock, cumin and chili chipotles and bring to a boil. Simmer for about 10 minutes and, with an immersion blender, crush all to an oatmeal consistency. Season with salt and pepper.
- For warm fruit salsa: Matchstick-cut the plantain, mango, pineapple, tomato and peppers. Reserve. Sauté the shallots with a little oil and butter, then add the plantain and cook for a few minutes. Add the rest of the cilantro and red onion and sauté for a few minutes. Season with salt, pepper, garlic and Yucatan sunshine hot sauce to taste. The final flavor should be spicy to balance the sweetness of the fruit, and the texture should be al dente.
- Optional garnish: Green plantains, peeled, shaved and fried, mixed with textured microgreens.
