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