Chilepepper and spice

Hot food can be really cool.

Saturday, October 08, 2005

Lovely Red Savina Salmon

We had been taking a bit lately about a favourite dish of ours containing lots and lots of Habañero Red Savina, but still, surprisingly enough, not so very hot. Well, if we say something is not so very hot you should probably think of the fact that we are a bit crazy. But anyway, with the amount of Red Savina ("the world's hottest chile" according to the commonly used Scoville scale) it should turn out really burning and impossible to enjoy, but it's the opposite in this case. It has the burning taste, but also lovely lime taste. When we got a question recently about Habañero dishes, we decided that it was time to make this salmon once again.

We had a bottle of Chablis Premier Cru Côte de Jouan from Jean-Marc Brocard, and this was a good choice! Not only is this a wonderful wine, but it could also stand up against the food and not be beaten by the capsicum of the chile. That's cool.

Another great thing about this dish is that we serve it with our favourite pasta, Risoni. If you haven't tried Risoni, do! It's not even like other pasta, because it's a bit slimy and... well that didn't sount to good, did it? Just try it. It's hard to describe.





And here is Matli with the recipe:

OK. This dish is quite simple. You start by marinating some salmon filets. Then you prepare a habanero-lime butter which you serve together with the grilled or fried salmon and the pasta (or whatever you like).

For the marinade you will need (for two servings):

2 tbsp vegetable oil
1/4 cup orange juice
1 1/2 tbsp lime juice
1/2 tbsp tequila
1/2 tbsp grated lime zest
1 medium habañero pepper, finely chopped
1 clove garlic, minced

Stir together these ingredients in a small bowl. Marinate two salmon steaks or filets for 2-4 hours, turning frequently. You may want to reserve some marinade to use as a basting sauce.

For the habañero-lime butter you will need the following:

1/4 cup butter, softened
1 clove garlic, minced
1 tsp salt
1 tablespoon lime juice
1-2 medium habañero peppers, finely chopped
2 tsp grated lime zest

Mix together, cover and refrigerate.

Prepare two servings of risoni (or other pasta, or potatoes, or rice or whatever you like) as directed. You may add a dash of turmeric and some of the marinade to the cooking water for the risoni if you want a less dull appearance of the dish.

Lightly oil a grate for the grill or your favorite frying pan. Cook the salmon for 5 to 8 minutes per side (you shouldn't make it as black as I did this time). Serve with the risoni and butter.

1 Comments:

At 4:42 PM, October 09, 2005, Blogger IndyFoodie said...

That looks soooo yummy...Thanks for posting it! I will certainly be trying that one!

 

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