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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