Organic Salmon Fillet With Honey Coconut Glaze


by Douglas Rodriguez, deseo at The Westin Kierland Resort & Spa

Posted on October 22, 2009 at 9:49 AM

Updated Friday, Oct 23 at 5:21 PM

8 oz. salmon
Honey Coconut Glaze
4 Tbsp. red lentils
4 Tbsp. bell pepper mix
1 Tbsp. lemon vinaigrette
1 1/2 tsp. lime juice
3 fried plantains, halved
7 cherry tomatoes, halved
1 1/2 tsp. parsley, chopped
5 ea. lima beans, blanched
1 1/2 tsp. Lemon oil
1 1/2 tsp. micro greens
1 1/2 tsp. wasabi sesame seeds

Honey Coconut Glaze
2 Tbsp. coconut oil
1 Tbsp. honey cilantro glaze
1 Tbsp. Coco Lopez
4 Tbsp. Coquito, halved
1/2 tsp. lime juice

Mark the salmon on the grill and cook to medium in the oven. Glaze the salmon with coconut glaze and brown. For the salad, toss lentils, bell pepper, lemon vinaigrette and lime juice. Place the plantains and salad on the plate. Place the salmon on the plate. Glaze the cherry tomatoes and pour on top of the salmon. Garnish with fava, parsley, micro greens, sesame seeds and lemon oil.

Honey Coconut Glaze
Heat up coconut oil, glaze, Coquito and Coco Lopez until light brown. Add lime juice.