WATCH & VOTE:
This recipe was submitted
Margarito Aranda
Margarito Aranda
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: Farm raised salmon
Banana leaf
Achiote paste (annatto)
Orange juice
Chipotle pepper, in adobo
Red onion, julienne
Habanero pepper, seeded
whole butter
fresh Oregano, minced
coarse Kosher salt
ripe plantain
black peppercorns, ground
cinnamon, ground
red wine vinegar
cilantro
salmon roe
pomegranate seed, when available
Directions: For achiote rub:
Mix 8 oz of dry achiote paste with 8 fl oz orange juice. When all solids have been dissolved properly add finely minced chipotle with adobo. Season with salt, black pepper and a touch of cinnamon.

For Xni Pec: (side dish)
Steep onions and strips of habanero pepper in acidulated water, drain and toss with red wine vinegar. Drain and add cilantro, minced. Season with salt and oregano. Allow to rest.

Brush some of achiote sauce onto dry banana leaf. Place salmon onto sauce. With a pastry brush liberally cover the entire salmon with sauce. Sprinkle some oregano on top as well as onion slices and finally whole butter. Using the banana leaf, wrap the salmon similar to a package. Completely cover this package with foil to protect banana leaf from burning which could change the flavor profile of the dish. Grill, 4-6 minutes on each side. Allow to rest 2-4 minutes while wrapped.

Fry long slices of ripe plantain. Drain and salt.

Plating:
Unwrap salmon and save a piece darkened banana leaf. Place leaf on plate and mount salmon onto leaf, with plantains pertruding from under leaf. Take achiote sauce reserve into a saute pan and swirl in butter, drizzle onto salmon and plate. Plate Xni Pec onto side of salmon. Top salmon with some roe, and top pomegarnate seed onto Xni Pec. Enjoy.
Preparation Time: 45 minutes
Servings: 2


From: Margarito Aranda
School: Le Cordon Bleu Austin (TX)
159 votes