Thai Crusted Salmon with Roasted Shallot-Mandarin Marmalade with Pete McMahon of the Rusty Rudder
Thai Crusted Salmon
2 ea Salmon Fillets
½ c Thai Spice
2 T Olive Oil
Coat both sides of salmon with Thai spice. Heat 2 TBS Olive oil until it reaches just
about the smoking point, and add the salmon. Cook on each side for about 45
seconds, and transfer to oven. Cook at 350 for approximately 10 minutes.
Roasted Shallot-Mandarin Marmalade
5ea Mandarin Oranges-peeled
1 ea Skin of 1 Mandarin-sliced thin
¼ c Pink House Honey-or your favorite honey
¼ c Sugar
¼ c Water
4 ea Shallots-roasted
Combine all ingredients in medium saucepan with the exception of the Mandarin
skins, and cook over low heat for approximately 10 minutes until it starts to thicken.
Puree with hand blender or Cuisinart, add Mandarin skins, and return to heat until it
slightly thickens a little more-approximately 5 minutes.
Purple Peruvian Potatoes
1 # Purple Potatoes
¼ c Milk
½ Stick Butter
Salt and Pepper to taste
Boil peeled potatoes in water until soft, and drain. Add milk, butter, salt, and
pepper. Mash or whip like you would mashed potatoes.
Sesame Braised Pak Choi
4 Heads Pak Choi
2 T Sesame Oil
Cut Pak Choi into about 1 inch pieces, and blanch in boiling water for approximately
1 minute. Drain well and add to hot saute pan with sesame oil. Saute until it starts
to caramelize, about 3 minutes.