WK 3 - DP - Animal Kingdom Saturday Preview

Tomorrow I will be cooking two new dishes from the Animal Kingdom. For the main course we have Nut Crusted Salmon from Boma.

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Yield: 10 servings (1 5/8 cups)

Ingredients:

½ cup Cashews, toasted and ground
½ cup Pistachio Nuts, toasted and ground
5/8 cup Pumpkin Seeds, toasted and ground
1/8 cup Honey-roasted Peanuts, ground
1/16 cup Cumin, toasted
1/16 cup Coriander, toasted
1/16 cup Curry Powder, toasted
1/8 cup Sugar
1/16 cup Cayenne Pepper

Method:

Mix all ingredients in a large bowl.

Coat the salmon (or fish of your choice) with olive oil. Then coat with the nut crust. Bake in 350º F oven for 20 minutes.

http://allears.net/din/recipes/rec_nut.htm

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As a side I will be preparing Quinoa Salad also from Boma.

Yield: 8 servings

Ingredients

1/8 cup Quinoa
1/16 cup Rice Vinegar
1/16 cup Lemon Juice
1/16 cup Water
1/16 cup Sugar
Dressing
1/16 cup Dijon Mustard
1/16 cup Rice Vinegar
1/16 cup Honey
1/16 cup Safflower Oil
1/4 Pear, julienned
1/18 pound Spinach, washed and cleaned

Method

1. Place quinoa in the bowl and add water. Let soak for 30 seconds, drain, and set aside.

2. Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa. Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet pan. Let cool in the refrigerator.

3. To make the mustard dressing, combine mustard, honey, and rice vinegar. Whip together and add the oil in slowly. Adjust seasoning with salt and pepper.

4. Cut the pear into julienne strips. Wash spinach. Mix all the ingredients together - spinach, quinoa, pear, and dressing. Serve.

http://allears.net/din/recipes/rec_qs.htm

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I hope you look forward to viewing the results as much as I am to creating and tasting them.