Spiced BBQ salmon

• Reprints

Updated: August 12, 2011 4:26PM

Here is Suzy Singh’s recipe for Spiced BBQ salmon on a plank of yuca and asparagus tips, lined with

apricot and cognac coulis, and topped with saffron watermelon, jicama and mango slaw

Ingredients

2 oz salmon, skin on

1/4 cup of cubed watermelon

1/4 cup of jicama cubes

1/4 cup of mango cubes

1/2 cup of apricots (cut fine)

2 oz brown sugar

1 oz Cognac

5 tsp lemon juice

1 tsp chiffinade mint

4 sprigs of saffron

1/4 cup asparagus tips

1 yuca

1/4 cup ketchup

3 tsp black pepper

5 tsp salt

2 tsp cumin

2 tsp turmeric

1 tsp Garam masala

2 cups extra virgin olive oil

Directions for salmon

1.) Score the skin side of the salmon by placing 1/4-inch deep cuts in

a diagonal motion, 2 inches apart.

2.) Rub 2 tsp salt and 1 tsp of black pepper on both sides of the salmon.

3.) In a pan, place 3 tsp of extra virgin olive oil on medium heat and

wait for 2 minutes.

4.) Place fish skin side down. Make sure you hear the sizzle that’s how

you know it’s working!

5.) Wait for 4 minutes, then flip the salmon over and cook for 2 minutes.

6.) Immediately take out of pan and put onto a plate.

Directions for quick and spicy BBQ sauce

1.) In a pot, place in ketchup, 1 oz of brown sugar, 3 tsp lemon juice,

1 tsp salt, 1 tsp of black pepper, and 2 tsp cumin. Cook on low heat and

whisk until completely blended.

2.) Wait until the BBQ sauce comes up to a boil and then take off the heat.

3.) Slather the BBQ sauce on the salmon and set aside.

Directions for apricot and Hennessy coulis

1.) Place apricots, 1 oz of brown sugar, 1 tsp lemon juice, and

Hennessy in a pan. Wait until liquid has evaporated and pour mixture

into a blender.

2.) Blend until completely smooth.

3.) Place mixture back into pan and cook until the constancy has

thickened- 3 minutes on medium-low heat.

4) Once thickened, take mixture off the heat.

Directions for planked yuca and asparagus tips

1.) Cut yuca into 4 1-inch long and 1/8=inch thick strips.

2.) Cut asparagus tips 1 inch from the top.

3.) Blanch the yuca planks and asparagus tips for 4 minutes in boiling water.

4.) Immediately shock in a bath of ice cold water.

5.) Pat the yuca and asparagus tips dry.

6.) Brush turmeric, 1 tsp Garam Masala, 1 tsp salt and 1 tsp

black pepper on the yuca planks and asparagus tips.

7.) In a deep pan, place 1 1/4 cups of extra virgin olive oil.

8.) Wait until temperature is 330 degrees F.

9.) Place in yuca planks for 3 minutes, then add asparagus tips.

10.) Flip and cook for 2 minutes.

11.) Immediately place yuca and asparagus onto a plate lined with a

paper towel (to avoid grease).

Directions for saffron, jicama, watermelon, mango,and mint salad

1.) Combine saffron, jicama, watermelon and watermelon.

2.) Add in 1 tsp of fresh lemon juice.

3.) Mix together and let it sit for 30 minutes.

Plating:

1.) Place 1 spoon of apricot and Hennessy coulis.

2.) Place yuca planks and asparagus tips alternating at the other end of the

plate.

3.) Place BBQ salmon on top.

4.) Place the fruit slaw on the salmon and finish with a

chiffinade of mint and serve.