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Gulf & Main - - Recipes -

CHEF SAL’S BRONZED SALMON WITH GUAVA BUT­TER SAUCE

Serves 1 8-ounce piece of salmon 1 ounce bronze sea­son­ing (cayenne pep­per, gar­lic pow­der, oregano, thyme) 4 ounces wa­ter 1 ta­ble­spoon olive oil 4 ounces fresh spinach

For sauce, mix over low heat:

4 ounces guava juice 2 ounces or­ange juice 1 ounce pineap­ple juice 1 ounce grape­fruit juice 2 ounces but­ter 1 ounce ci­lantro, chopped 1 ounce pars­ley, chopped Dust salmon with bronze sea­son­ing, then cook salmon in pan with olive oil for 1 minute. Flip and cook for 2 min­utes on the other side. Add 4 ounces wa­ter to pan and put in oven for 10 min­utes at 450 de­grees. Sauté spinach in sep­a­rate pan with olive oil for 1 minute. Plate and serve

1200 Peri­win­kle Way, Sani­bel; 239-472-1998, matza­luna.net

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