|
Serves 4
Ingredients:
2 lbs wild salmon fillet
Marionberry Mojitio Sauce
4T sugar
¼ cup limejuice
1 pint Marion berries
1/3 cup white rum
½ cup soda water
1T fresh mint, chiffonaide
1t fresh basil, chiffonaide
Hazelnut Quinoa
1T canola oil
¼ cup celery, chopped
¼ cup carrot, chopped
½ cup onion, chopped
2 cloves garlic, chopped
¾ cup Quinoa
1-½ cups chicken stock
2T fresh parsley, chopped
2T butter
¼ cup hazelnuts
To prepare salmon:
Season salmon with salt and pepper. Place salmon on preheated grill. Cook 4-5 minutes each side. The general rule of thumb for cooking fish is to allow 8-10 minutes per inch of thickness.
To prepare Marionberry Mojito Sauce:
In saucepan over medium heat add sugar and stir continuously until melted and slightly caramelized. Add limejuice and Marion berries. Stir mixture until it boils. Remove from heat and stir again top be sure sugar has melted. Carefully add rum and soda water to berry mixture. Return saucepan to simmer heat and simmer until mixture is reduced by 2/3. Add min and basil. Remove from heat. Set aside.
To prepare Hazelnut Quinoa:
Heat oil in deep saucepan over medium high heat. Add celery, carrot and onion. Cook 5 minutes. Add garlic and quinoa, atir constantly 1 minute. Add chicken stock, bring to boil, reduce heat to simmer, cover and cook 15 minutes. Remove quinoa from heat and allow steaming for 3 minutes. Sprinkle with parsley,
In small saucepan over medium heat add butter and sauté hazelnut 5 minutes, stirring constantly. Remove from heat and set aside.
To serve: place quinoa in center of plate, place grilled salmon on quinoa and
ladle 2 oz of sauce over salmon. Enjoy!