Terranea Resort's Destination Dish of the Month - Seared Pacific Salmon with Jalapeño Kumquat Jam, Wilted Spinach and Pomegranate Molasses
Destination® Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items.
Explore our featured recipe of the month for Terranea Resort! Make it yourself or dine at Catalina Kitchen to taste our Chef's dish!
THIS MONTH'S Featured Ingredient: KUMQUATS
Jalapeño Kumquat Jam
Ingredients:
- ½ lb of fresh kumquats thinly sliced
- ½ roasted peeled, seeded and chopped jalapeño
- 1 cup of Mirin (rice wine)
- ½ cup pulp free orange juice
- 2 tablespoons lemon juice
Preparation
Combine all ingredients in a sauce pan over medium heat for about 20-30 minutes or until sauce becomes a jam-like consistency
Seared Pacific Salmon with Jalapeño Kumquat Jam, Wilted Spinach and Pomegranate Molasses
Serves 4
Ingredients
- 4 - 6oz pacific skinless salmon filets
- 1lb baby spinach
- 4 tablespoons of olive oil blend
- A touch of ground white pepper
- ¼ cup lime juice
- ¼ cup light soy sauce
- 1 small bottle of pomegranate molasses (available at Whole Foods)
Utensils
- 1 rubber spatula
- 1 non-stick Teflon pan
- 1 mandolin slicer (or knife)
- Squeeze bottle
Preparation
Over medium heat, with a non-stick pan, add half of the olive oil. Season salmon slightly on both sides with ground pepper, place filets into pan and sear both sides till golden-brown, add light soy sauce and lime juice - deglaze salmon by turning them continuously till the liquid is evaporated. Remove salmon from the pan, clean pan - add the remaining olive oil. Sautee spinach with a little pepper quickly until wilted - remove from heat. Create presentation to your desire by garnishing with Kumquat Jam, spinach and pomegranate molasses
Bon Appetite!
Chef Christian Schmidt
