Lemon-Soaked Salmon

Cooking Instructions

METHOD:

Preheat oven to 350°F. In a blender, puree lemongrass, ginger, cilantro, lemon juice, honey and clam juice. Transfer the mixture to a shallow dish and add the salmon steaks, turning to coat in the marinade. Refrigerate for about 10 minutes. Remove salmon from marinade; wipe away excess marinade with a paper towel or spatula. Season salmon steaks with salt and pepper. Heat oil in a heavy, oven-safe sauté pan on medium heat. Sear salmon (skin side up) for 3 minutes. Transfer pan with salmon into the oven for 5 minutes, or until it reaches desired doneness.

Round Out the Meal:

With rice pilaf and Chef Morou’s Red Pepper Sauce (recipe follows) 2 large red peppers, cored and halved 5 cloves garlic, peeled 1 Tablespoon olive oil 1/2 cup chopped pineapple 1/4 cup chopped apple 1 cup pineapple juice 1 teaspoon ground cumin 1 Tablespoons vegetable oil 1 teaspoon lime juice Salt and pepper to taste

Preheat oven to 450°F. Toss pepper and garlic cloves with 1 Tablespoon olive oil. Transfer to a foil-lined baking sheet and roast for 8 minutes, or until pepper is soft. Put pepper in a small bowl and cover with plastic wrap. Let pepper steam for 10 minutes, then remove skin. (Alternately, substitute 2 canned roasted pimiento peppers, and reduce quantity of garlic to 2 unroasted cloves)

In a blender, puree roasted pepper, roasted garlic cloves, pineapple and apple. With the blender running, add pineapple juice and cumin; blend until puree is smooth. In a saucepan, heat vegetable oil on medium heat. Add the pepper-fruit mixture to oil. Fry, stirring constantly, for 3 minutes. Remove from heat and season with lime juice, salt, and pepper to taste. Sauce can be made up to 2 days ahead. Serve warm or chilled.

Kid Friendly:

This sweet red pepper sauce is great for finicky kids!