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1 1/2 lbs salmon filet
8 oz teriyaki sauce
2 oz olive oil
1 pint heavy cream
1 oz finely chopped fresh cilantro
2 oz coarsely chopped fresh basil
1 tablespoon sesame seeds
2 oz finely sliced green onion
juice of three limes
2 avocados
2 mangos
1 large papaya
2 medium tomatoes
1 oz finely chopped fresh dill
Marinade the salmon in the teriyaki sauce for 4-6 hours, and then pour off
excess. Saute salmon in 1 oz of olive oil. Turn off heat before filets reach
rare. They should continue to cook on their own to medium rare.
Reduce cream to 4 oz. Saute onions in remaining oil. Add onion, cilantro, basil,
sesame seeds and lime juice to cream. Remove skin from salmon and slice into
3/4-inch squares. Add salmon to cream and coat thoroughly.
Cut avocados in half, and remove pit and skin. Remove skin from mangos, and cut
fruit away from core. Discard core. Cut papaya in half, remove seeds with spoon,
and remove skin with knife. Dice avocados, mangos, papaya and tomatoes into
1/4-inch squares. Wash seeds from tomatoes and drain water. Mix avocados,
mangos, papaya and tomatoes in a large bowl, reserving 2 oz of tomato.
Plate avocado mixture and top with salmon, draining any excess cream. Top with a
few pieces of tomato as a garnish and sprinkle entire dish with dill.
Serves 12 as an appetizer.