Trezo Mare’s Grilled Organic Salmon, Black Forbidden Rice and Cilantro Curry

Robert Padilla- Executive Chef/Owner

Few points:

  • we serve Loch Duarte Salmon from Scotland
  • it is an organic salmon, farm raised in a natural habitat in the inlets off the Scottish islands
  • there is no food coloring or color pellets fed to the Salmon to provide coloring
  • Black Forbidden Rice-earned is name because it was once reserved for the Chinese Emperor only to ensure his health and longevity, it was forbidden for anyone else to eat.

Salmon

  • 6 oz Salmon, seasoned with salt and pepper
  • Grilled or pan seared to medium

Black Forbidden Rice

  • 1.75 Cups of black forbidden rice
  • 1.75 Cups of water
  • Pinch of salt
  • Combine the above ingredients, bring to a boil.  Bring down to a simmer, cover pot and let simmer for 30 minutes.  Remove from the heat, let stand for another 5 minutes, fluff and serve.

Cilantro Curry Sauce

  • 1lb of ginger
  • 1lb of lemongrass
  • 6 cloves of garlic
  • 2 yellow onions
  • ½ bunch of celery
  • ¼ oz of coriander seed
  • ¼ oz of cardamom pods
  • 4oz of pineapple juice
  • 2 small cans of coconut milk
  • ½ small can of Coco Lopez-Cream of Coconut
  • 2 bunches of cilantro
  • Combine all the ingredients with the exception of the cilantro to a pot and bring to a slow boil.
  • Turn down and simmer for an hour
  • Strain ingredients from the liquids and discard any cooked ingredients, saving the liquid
  • Let the liquid cool for 20 minutes
  • Add the liquid to a blender and add cilantro slowly, blend at a medium high speed
  • Season to taste with salt and pepper

Baby Carrots

  • Blanch baby carrots till just tender
  • Heat up butter in a sautee pan, add the carrots and toss till warm and covered in the butter
  • Season with salt and pepper

Place a couple of ounces of the cilantro curry on a plate, add your black rice and carrots.  

Followed by your grilled or seared salmon on top of the rice and carrots.  Garnish with a sprig of cilantro

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