Executive Chef Lance Mathurin of Rizzoni pan sears this delightful Jerk & Pineapple glazed Chilean salmon. This sweet & mildly spicy blend is excellent for the whole family to enjoy.

We are using Ocean Delight’s 8oz Chilean Salmon Portion

For the full recipe visit: oceandelighttt.com/recipes/

Visit us for all your seafood groceries at: 307 Fernandes Business Centre Eastern Main Rd. Trinidad www.oceandelighttt.com

Ingredients

Pineapple Glaze

• 1 ½ Cups.  Pineapple Juice
• 2 oz. Mild Jerk Seasoning
• 1 ea. Bay leaf
• 1 Stick Cinnamon
• ½ Cup. White Sugar

Native Tania Puree

• 1 ½ lbs. Tania Root
• 1 Cup. White onions
• 2 oz. Grind garlic
• 2 oz. Unsalted Butter
• 1 oz. Fresh Chopped Thyme
• ½ Cup. Heavy Cream
• 2 tbsp. Kosher Salt/ 3 tsp. Sea Salt
• 2 ½ Cups. Water

Cucumber & Green Apple Slaw

• 1 cup Cucumber
• 1 ½ cups Chopped Green apples
• ½ cup Chopped Chives
• ¼ cup Chopped Red Bell peppers
• ¼ Cup Chopped Red Onions
• 1 cup Mayonnaise
• ½ cup Redi Whipp Cream
• ¼ cup Parsley

Chilean Salmon

• Salmon Fillet
• Jerk Seasoning
• Vegetable oil/Soy Bean oil
• Black Pepper
• Kosher Salt

Directions

Pineapple Glaze

• Mix all in a small cooking pot and reduce by half, turn off heat and place to cool.

Native Tania Puree

• Peel Tania root and place in a pot of water, cook for 7 mins.
• Peel and dice onions, finely chop thyme.
• Heat sauté pan add butter, onions, thyme and garlic, sauté for 2 minutes.
• Add to food processor and puree till smooth.

  Cucumber & Green Apple Slaw

• Mix all ingredients in a Bowl and serve Chill.