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Herb-Crusted Salmon with
Mango-Apple Salsa
Created by Bristol Farm's Chef Loren Sukarto
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Serves 4
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2
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Pounds
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Copper River Salmon
Fillet, cut into four pieces
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3
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Ounces
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Bristol Farms Salted
Tortilla Chips
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2
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Each
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Red Jalapeno
Peppers, seeded and chopped
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1/4
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Cup
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Cilantro, chopped
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1/2
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Cup
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Bristol Quality
Fresh Basil, chopped
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1/2
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Teaspoon
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Kosher Salt
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1/2
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Teaspoon
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Freshly Ground Black
Pepper
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3
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Ounces
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All Purpose Flour
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2
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Each
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Bristol Farms Large
Grade AA Eggs
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2
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Tablespoons
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Water
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1
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Cup
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Olive Oil
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Crumble tortilla
chips by placing in a food processor and pulse until finely chopped. Add jalapeno peppers, cilantro, basil, kosher
salt and pepper, then process until blended well. In a medium mixing bowl, beat eggs and water together. Dredge
salmon fillets in flour, dip into the egg mixture and coat with the tortilla and herb mixture. Heat olive oil in a
large saute; pan and cook salmon until golden and crispy, about 4 minutes per side.
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Mango-Apple Salsa :
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2
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Each
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Bristol Quality
Mango, choose firm ripe ones, diced
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1
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Each
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Bristol Quality New
Zealand Braeburn Apple, diced
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1
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Each
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Medium Vidalia
Onion, chopped fine
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3
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Tablespoons
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Fresh Lime Juice
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1
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Each
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Red Jalapeno Pepper,
minced
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1/4
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Cup
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Cilantro, chopped
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1/4
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Teaspoon
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Ground Cumin
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Salt and Pepper to
taste
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Combine all
ingredients in medium non-metallic bowl and refrigerate to let the flavors develop.
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Recommended Wines :
Mayacamas Sauvignon Blanc or Chartron Bourgogne Blanc
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Shopping List :
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Copper
River Salmon Fillet
Bristol Farms Salted Tortilla Chips
Red Jalapeno Peppers
Cilantro
Bristol Quality Fresh Basil
Bristol Farms Large Grade AA Eggs
Bristol Quality Mango
Bristol Quality New Zealand Braeburn Apples
Vidalia Onion
Lime
Ground Cumin
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