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Bridge Street

Tequila-Lime Salmon With Orzo & Braised Red Cabbage

Chef John from Syracuse's 1060 Restaurant shared the recipes for a dish on their new Spring menu, soon to be released.  The 1060 is located inside the Genesee Grande Hotel on East Genesee Street.

Visit their website by clicking here.

Enjoy!


1060 TEQUILA-LIME SALMON

8 OZ 1060 TEQUILA-LIME GLAZE (SEE RECIPE BELOW)
3 CUPS 1060 BRAISED RED CABBAGE (SEE RECIPE BELOW)
3 CUPS BUTTERED ORZO WITH ROASTED SHALLOTS AND HERBS (SEE RECIPE BELOW)
¼ CUP GRANULATED SUGAR
4 EA 7-8OZ SALMON FILLETS (SKINNED/DE-BONED)
1 EACH LIME
3 OZ 10% BLENDED OLIVE OIL
TO TASTE SALT AND PEPPER

METHOD:
FIRST MAKE YOUR TEQUILA-LIME GLAZE, BRAISED, RED CABBAGE AND ORZO.

NOW, SLICE 12 THIN SLICES OF LIME AND SUGAR EACH ONE ALL AROUND VERY WELL ON ONE SIDE. WITH A TORCH, "BRULEE" EACH LIME SLICE UNTIL THEY LOOK LIKE DARK CARAMEL, BUT NOT BURNED. RESERVE THOSE SLICES AT ROOM TEMP UNTIL SERVICE. PRE-HEAT YOUR OVEN TO 400 DEGREES.

NEXT, TAKE A MEDIUM SIZED NON-STICK SKILLET AND HEAT THE PAN ON HIGH HEAT FOR 5 MINUTES. WHILE THE PAN IS HEATING, PAT BOTH SIDES OF EACH PIECE OF SALMON DRY WITH PAPER TOWELS. SEASON BOTH SIDES OF EACH PIECE WITH SALT AND PEPPER. WHEN THE PAN IS READY, ADD THE OIL AND TAKE ONLY 2 PIECES OF SALMON AT A TIME AND SEAR THE SIDE THAT YOU WILL PRESENT FIRST ON THE PLATE. KEEP THE HEAT ON HIGH AND LET THE FLESH OF THE SALMON SEAR CRISPY WITH LIGHT BROWN COLOR TO IT. THIS USUALLY TAKES 3-4 MINUTES. REMOVE THOSE PIECES AND PLACE THEM ON A "SPRAYED" BAKING PAN. REPEAT THE STEPS WITH THE OTHER TWO PIECES AND BAKE ALL 4 PIECES AT 400 FOR 5-7 MINUTES TO MED RARE-MEDIUM DEPENDING ON DESIRED DONENESS.

NOW ON 4 WARM PLATES, IN ROWS, ADD THE ORZO, RED CABBAGE AND SALMON. TOP EACH PIECE OF SALMON WITH THE TEQUILA-LIME GLAZE AND THEN 3 SLICES OF "BRULEED" LIMES ON EACH ONE. GARNISH THE PLATES WITH FRESHLY CHOPPED CILANTRO LEAVES AND SERVE IMMEDIATELY. ENJOY!


TEQUILA-LIME GLAZE
¼ CUP MINCED SHALLOTS
1 TBLSP MINCED FRESH GARLIC
2 TBLSP 10% OIL
2 CUP WHITE WINE
20 OZ JOSE CUERVO TEQUILA
1/3 CUP CORN STARCH
1/3 CUP COLD WATER
½ LB BUTTER (CUT INTO SMALL CUBES AND KEPT AT ROOM TEMP)
OF 3 EA LIME ZEST
OF 3 EA LIME JUICE
OF 1 EA MINCED JALEPENO
¼ CUP VERY FINELY CHOPPED CILANTRO
2 TBLSP GRANULATED SUGAR
TO TASTE SALT AND PEPPER

METHOD:
IN A 2QT TO 1 GAL, HEAVY BOTTOMED SAUCEPOT, SWEAT THE SHALLOTS AND GARLIC IN THE OIL OVER MED-HIGH HEAT FOR 3-4 MINUTES WITHOUT BURNING. ADD THE WINE AND TEQUILA AND REDUCE BY ONE THIRD MAKING SURE THAT ALL OF THE ALCOHOL IS COOKED OUT (NOTE: THIS PART OF THE RECIPE WILL FLAME UP CONSIDERABLY, BE PREPARED BY EITHER USING A COVER OR COOKING THE ALCOHOL OUT BY BRINGING THE PAN ONTO A GRILL OUTDOORS).

IN A SMALL SEPARATE BOWL, WHISK TOGETHER THE CORN STARCH AND COLD WATER TO MAKE A SLURRY. NEXT, WHISK THE SLURRY INTO THE BOILING TEQUILA/WINE LIQUID AND BRING BACK TO A BOIL. TURN HEAT TO MEDIUM AND COOK OUT THE RAW CORN STARCH AT A SLOW BOIL FOR 4-5 MINUTES WHISKING OCCASIONALLY.

NEXT, WHISK IN THE BUTTER IN 2 BATCHES UNTIL IT IS COMPLETELY MELTED. ADD THE REMAINING INGREDIENTS AND WHISK AGAIN UNTIL FULLY INCORPORATED. ADD THE SALT AND PEPPER TO TASTE. HOLD FROM 145-170 DEGREES SO AS NOT TO BREAK THE SAUCE. THIS RECIPE YIELDS APRX. 6 CUPS.


BRAISED RED CABBAGE
1 QT CIDER VINEGAR
1 MED SIZE HEAD RED CABBAGE (QUARTERED AND SLICED THIN)
1 LB LIGHT BROWN SUGAR
2 TSP CARAWAY SEEDS
8 SLICES REALLY GOOD QUALITY APPLEWOOD SMOKED BACON (CUT INTO SMALL PIECES)
TO TASTE SALT AND PEPPER

METHOD:
IN A DEEP 1-2 GALLON SAUCEPOT, RENDER THE BACON ON MED-HIGH HEAT UNTIL CRISP BUT NOT BURNT. ADD THE REMAINING INGREDIENTS AND COOK COVERED ON MED-HIGH HEAT, MIXING OCCASIONALLY FOR ONE HOUR. THE CABBAGE SHOULD BE BRIGHT PURPLE IN COLOR AND STILL HAVE A LITTLE "CRUNCH" TO IT WHILE BEING FULLY COOKED. TRANSFER THE ENTIRE POT WITH JUICE AND ALL IN A PLASTIC CONTAINER AND COOL TO ROOM TEMP AND THEN REFRIGERATE. HEAT THE CABBAGE AS NEEDED IN IT'S OWN COOKING LIQUID. RECIPE YIELDS APRX. 6 CUPS.


BUTTERED ORZO WITH ROASTED SHALLOTS AND HERBS
ROAST 4-5 OIL RUBBED SHALLOTS (COVERED) IN AN OVEN FOR 1 HOUR. COOL/SLICE THEM AND ADD TO 3 CUPS OF COOKED ORZO THAT WAS COOKED IN CHICKEN STOCK WITH 2 TBLSP OF BUTTER) ADD 2 TBLSP OF YOUR FAVORITES HERBS (FINELY CHOPPED) AND MIX TOGETHER WITH THE ORZO IN A BOWL JUST BEFORE SERVING). SEASON TO TASTE WITH SALT AND PEPPER AND SERVE HOT.



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