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Macadamia Crusted Salmon Filet with Pisco-Based Sauce, Exclusively From Taranta

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Macadamia Crusted Salmon Filet with Pisco-Based Sauce by Taranta Restaurant (Boston, MA)

Macadamia Crusted Salmon Filet with Pisco-Based Sauce by Taranta (Boston, MA)

So today we are kicking off Day 2 of our “Pisco Day” Special Weekend Edition! And it’s great to do it with a wonderful recipe exclusively from Taranta‘s owner Jose Duarte, a Peruvian top chef and one of America’s leaders in “green” restaurants. Taranta is one of the very few restaurants in the U.S. to be a Certified Green Restaurant. In fact, Taranta was recently named among the “50 Best Restaurants in Boston” by Boston Magazine.

And if you are in the Boston, MA area, you might want to stop by Taranta this weekend. Taranta will be offering a Pisco Sour tasting to all its customers in celebration of “Pisco Day”!

So here it is….today, chef Duarte shares with us his recipe for a Macadamia Crusted Salmon Filet with a Pisco-based sauce….YUM! Thanks to chef Duarte for sharing this great recipe with us!

MACADAMIA CRUSTED SALMON FILET

By: Chef Jose Duarte, Taranta (Boston, MA)

 

Ingredients: (Serves 4)

4 pieces of salmon 8 oz each

1/2 cup Crushed macadamia nuts

1/2 cup breadcrumbs

1 spoon lemon zest

1 cup of Sicilian Blood Orange Juice

1/4 cup of Peruvian Pisco

1/2 cup of heavy cream

Bunch of Asparagus, grilled

2 cups of Arborio Rice

Thyme

 

To make the risotto cake:

Make rice following a standard risotto recipe, expand in a sheet pan and let it cool, place in a mixing bowl and add, salt, pepper, 1/4 cup of cream and sprinkle some thyme, make muffin shape pieces and cook until the sides are crispy.

 

To make the crust:

Mix breadcrumbs with macadamia, lemon zest, add salt and pepper to taste.

 

To make the sauce:

In a medium sautee pan bring the juice o a boling point then add pisco and cook for 2 minutes, reduce flame and gradually add 1/2 cup of heavy cream mixing with a wisk. Salt Pepper to taste.

 

Cooking the Salmon:

Season salmon pieces, then sear on high heat on a large pan, Remove and crust with macadamia mix, place in preheated oven at 350 for 10 – 15 minutes until crust is golden color. Do not overcook the fish otherwise it will dry.

 

Serve by placing the risotto cake on the bottom of the dish, then the asparagus, then the crusted salmon and finalize with the sauce.

 

Bon Apetit!

Written by Catherine Castro

February 8, 2009 at 9:31 am

Where to get Inca Kola in New England and in the Washington DC area?

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incaInca Kola is the Peruvian local soft drink (soda) and is also named “the Golden Kola”. It gets its yellow color from Hierba Luisa (Lemon Verbena in English), a natural ancestral herb. The uniqueness of the story behind it is that Peru is perhaps the only country in which a local soda beats Coca Cola and Pepsi in market share  – a case study that Harvard’s Business School has covered for more than a decade.

Some like it, some don’t mainly for its sweetness. But if you are in the first group, or you’d like to try it, you can get it in the International aisle of most (if not all) of the Stop and Shop grocery stores in New England (Boston, Connecticut, Rhode Island, etc.). It is available in 2 liter plastic bottles, and some stores carry smaller sizes of bottles and/or aluminium cans.

And if you are in the Greater Washington DC area (DC, MD, VA), you can get Inca Kola at the Giant stores in their International aisle.

If you’d like to read further about Inca Kola, a good place to read is at its Wikipedia entry by clicking here.

Want to share where you get Inca Kola at your local city? Post it in the comments section to share it with the world!

Written by Catherine Castro

January 4, 2009 at 10:44 pm