WATCH & VOTE:
This recipe was submitted
james Spencer
james Spencer
Le Cordon Bleu Miramar (FL)
Recipe Name:
Ingredients: Tipitapa Salmon:
1 lb Farmed Salmon
1/2 cup Olive oil
2 tbsp Vinegar
1 tbsp Minced parsley
1 tbsp Minced garlic
2 tsp Sugar
3/4 tsp Salt

Vegetable Rice:
8 oz Long grain rice
4 oz Onion, small dice
4 oz Carrot, small dice
4 oz Celery, small dice
1 tbsp Vegetable oil
1 1/2 cups Chicken broth
to taste Salt

Nicaraguan Tomato Sauce:
6 oz Onion, julienne
6 oz Green bell pepper, julienne
29 oz Diced tomatoes, canned
3 tbsp Tomato paste
2 tbsp Sugar
1 tbsp Viinegar
1/2 tsp Salt
2 tbsp Vegetable oil

Pan roasted potatoes:
1 lb Idaho potatoes
1 tbsp Minced garlic
2 tbsp Minced parsley
2 tbsp Vegetable oil
to taste Salt
to taste Black pepper
Directions: Tipitapa Salmon:
1. Mix olive oil, vinegar, parsley, garlic, sugar and salt.
2. Cut salmon into 1 in. cubes.
3. Toss salmon in marinade and let refrigerate for one hour.
4. Heat large saute pan on medium heat.
5. Brown salmon evenly using just enough oil from the marinade. Do not overcook.

Vegetable Rice:
1. In sauce pan, mix together rice and vegetables.
2. Add vegetable oil and chicken broth.
3. Add salt. Taste liquid. It must be slightly oversalted since the vegetables will be releasing more of their own liquid.
4. Bring liquid to a boil.
5. Lower heat, cover and steam until done.
6. Fluff with fork.

Rustic Nicaraguan Tomato sauce:
1. Sweat onion and bell pepper in oil.
2. Add tomatoes, tomato paste, sugar, vinegar and salt.
3. Bring to a simmer to incoporate flavors.
Pan roasted Potatoes:
1. Leave skin on potatoes.
2. Wash and scrub potato skin thoroughly.
3. Cut into wedges.
4. Toss with garlic and parsley.
5. Heat oil in a large saute pan.
6. Arrange potatoes in a single layer.
7. Cook until brown and cooked through.
8. Season to taste.
Preparation Time: 1 hour
Servings: 4


From: james Spencer
School: Le Cordon Bleu Miramar (FL)
84 votes