| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Vegetables |
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Diced red onion |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Red wine |
| 1 |
tb |
Sugar |
| 1 1/2 |
c |
Finely diced watermelon |
| 1/4 |
ts |
Chives |
| 1/4 |
ts |
Black sesame seeds |
|
|
Salt and pepper to taste |
| 1 |
c |
Honey |
| 2 |
tb |
Fish sauce |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cumin |
| 1 |
tb |
Curry |
| 1 |
tb |
Paprika |
| 1 |
tb |
Black pepper |
| 4 |
|
Salmon fillets; (6-ounce) |
|
|
Salt and pepper to taste |
| 4 |
tb |
Vegetable oil |
INSTRUCTIONS
WATERMELON SALSA
SPICY GLAZE
Make the salsa: Marinate the onion, red wine vinegar, red wine, and sugar
for about an hour. Drain liquid from the onions. Combine onions with the
remaining ingredients and chill.
Make the glaze: Combine all the glaze ingredients and bring to a slow
simmer for ten minutes.
Divide the salsa among 4 dinner plates. Brush the spicy glaze on the skin
side of the salmon fillets, turn over and put a very heavy coating on top.
Set aside. Heat a heavy-bottomed saute pan over medium heat. Add enough of
the vegetable oil to film the bottom of the saute pan. Place the salmon
fillets in the pan topside down and cook until the fish is glazed and
mahogany brown. Flip and cook on the skin side for 3 to 6 minutes until the
fillets are medium rare. Remove from heat and place on top of salsa.
Sprinkle with a little coarse ground pepper.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 2520 Calories (kcal); 85g Total Fat; (29% calories from fat);
141g Protein; 315g Carbohydrate; 358mg Cholesterol; 1534mg Sodium Food
Exchanges: 1/2 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 0 Fruit;
12 Fat; 20 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9375
Converted by MM_Buster v2.0n.
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