Honey Glazed Salmon on Herbed Rice with Curry Butter Sauce

Serves 6

Ingredients:

6 ea                 6 ounce portions of King salmon
3 TBSP             peanut oil
1/2 cup            Wildflower honey
6 portions        Herbed Rice*
12 Oz               Curry Butter Sauce*
12ea                Granny Smith Apple Chips*

* Recipe follows

Method:

Season the salmon fillets with salt and white pepper. In a large saute pan heat the peanut oil until smoking and place the salmon seasoned side down into the hot pan. Allow to turn golden brown and flip over brushing the salmon with the honey. Turn heat down and cook to desired temperature.  Brush salmon once more with the honey. To assemble, ladel 2 ounces of sauce onto each plate. Place a large spoonful of the rice in the middle of the sauce, salmon on top of the rice and 2 apple chips leaning on the salmon.

Herbed Rice

serves 6

Ingredients:

1 cup                packed cilantro leaves
1 cup                packed spinach leaves
1 ¼ cups          water or vegetable stock
1 ¼ cups          milk
2 tsp                salt
2 TBSP             olive oil
3 TBSP             butter plus 4 TBSP butter
1 ½ cups          long grain rice
1/2 cup            minced onion
1 TBSP             garlic

Method:

Place the cilantro, spinach, and water in the blender and blend until the mixture is somewhat smooth. Add the milk and salt and blend smooth.  In a medium sauce pot, heat the olive oil and 3 TBSP butter over medium heat until the butter is melted.  Add the rice and stir to coat the rice in the fat.  Add the onion and garlic and cook one minute stirring constantly. Add the herb mixture to the rice and bring to a boil. Cover the pot and place in a 350* oven for 17 minutes. Remove from the oven and allow to rest 5 minutes, covered.  Stir in the 4 TBSP butter and season more if needed. Hold warm until ready to plate.

Curry Butter Sauce

Makes 16 ounces

Ingredients:

2 cups              dry white wine
1 ea                 chopped granny smith apple
½ cup               chopped mango
1 ea                 bay leaf
5 ea                 whole black peppercorns
1 ea                 handful cilantro sprigs
¼ cup               lime juice
1 TBSP             chopped ginger
2 TBSP             curry powder
1 TBSP             diced shallot
1 lb                  plugra butter

Method:

Place all ingredients but the butter in a medium sauce pot and reduce slowly until all that is left is 1/2 cup. Cube the butter and over very low heat begin to whisk in the butter a few cubes at a time.  Once all butter is incorporated taste to make sure you have enough acid and sweetness. If necessary add some more lime juice and some honey for sweetness.  Season with salt and white pepper.

Apple Chips

Ingredients:

1 cup                sugar
1 cup                water
1 ea                  granny smith apple

Method:

In a small sauce pot place the sugar and the water.  Stir over low heat constantly until the sugar has dissolved and the liquid is clear. Bring to a boil for 2 minutes and hold.  Get a cookie sheet lined with a silplat liner mat.  Slice the apple paper thin with a Chinese slicer or mandoline. As each apple comes off the slicer, dip it in the syrup and lay it on the mat.  Bake at 250* for 20-30 minutes. Apples will crisp as they cool.