Monday, February 04, 2008

Salmon with shrimp & macadamia


About 3/4 lb King Salmon filet, center cut
½ to ¾ cup small shrimp, popcorn or 60-70 count (count per pound…small). Thaw, pull tails, cut in half or to suit.
3 to 5 cloves fresh garlic, finely chopped
¼ to ½ cup macadamia nuts, chopped fine
Sesame oil
Unsalted butter
White wine (I prefer Pino Gries)
Fresh Spinach
Brown rice (Uncle Ben’s pouch brown works fine)

Peal skin from salmon (my taste), score the inside surface
In a large skillet, heat 1-2 tablespoons of sesame oil (depends some on size of skillet). Heat until oil shimmers.
Meanwhile, melt a pat of butter in another skillet.

Couple of handfuls of fresh spinach in a steamer, hot water in the pot, start it up.
Check from time to time, and it DOES cook down... more is good.

Drop trimmed salmon ( I cut along the ‘seam’ for two portions before cooking ) into the hot oil, add splash of Pino and cover.
The wine helps to 'poach' while rest is frying

Add chopped shrimp to melted butter, followed by chopped garlic, splash of Pino and cover.

Pop the pouch rice in the microwave (only takes 90 seconds)

Cook down the shrimp, uncovering to brown just a bit, turn heat down/off.

Salmon, takes maybe 5-7 min, flipping a couple of times to get a little bronze on each side. Dust with chopped macadamia on both sides.

Prep the plate with the brown rice, top with the spinach.
Then layer on the salmon, garlic shrimp and more chopped macadamia… serve and enjoy.

Good fresh salmon has a milder flavor, the mix works well as you break the flesh up, mix with the rice, spinach, shrimp and garlic.


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