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Grilled Norwegian Salmon Fillet Caribbean Style with Dry Adobo Rub

Preparation Time: 1 Hour 15 Minutes
Cooking Time: 10-12 Minutes
Serving Size: 10

Nutrition Facts

Calories: 599
Total Fat: 36g
Carbohydrates: 27g
Cholesterol: 132mg
Fiber: 4g
Sodium: 4551mg

Ingredients

marinade:
1/2 cup water
1 drop lemon oil (essential oil, boyajian®)
1 drop lime oil (essential oil, boyajian®)
1/2 teaspoon ginger root, fresh minced
1 tbsp. sugar
1 each sprig thyme
1/4 each lime leaf (kaffir, julienne)
5 each norwegian salmon fillets, 6 oz.


adobo rub:
3 tbsp. mustard seeds
3 tbsp. cumin seeds, toasted
3 tbsp. fennel seeds
1 each ancho chile, dry, seeded, coarsely chopped
1 tbsp. crushed red pepper
3 tbsp. salt


1 lb. cooked boniato (central american sweet potato), peeled, simmered (substitute sweet potato if necessary)
1/2 tbsp. butter
2 tbsp. cream
1/2 teaspoon parsley, minced
to taste salt and pepper
1/8 teaspoon cayenne
1 oz. olive oil
3 cups spinach, fresh, rinsed, stems removed

Directions:

1. In a large sauté pan add the marinade ingredients and bring to a simmer; continue to simmer until a syrup forms. Remove syrup from heat and place in ice bath to cool. When cool, drizzle syrup over the salmon fillets and allow to marinate for 45 minutes. Reserve remaining syrup for service.

2. Place ingredients for adobo rub in large sauté pan and sauté until seeds begin to pop and crackle. Toast until fragrant (3-5 minutes). Transfer the ingredients to a coffee grinder and grind until smooth. Before grilling, rub salmon with adobo and allow to rest for 10 minutes.

3. Grill Norwegian Salmon fillets over high heat until golden brown, transfer fillet to oven and cook at 350°F to desired doneness. Mash cooked boniato with butter, cream, parsley, salt, pepper and cayenne. Adjust flavors with lemon juice if needed.

4. Sauté spinach in olive oil, covered, for 1 minute. Season with salt and pepper.

5. Serve grilled fish on top of mashed boniato, top with spicy mango chutney. Surround with wilted spinach, drizzle plate with citrus syrup marinade and serve.

Source: Chef James E. Griffin

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