Champagne Glazed Salmon with Fruit
Salsa
3 tbsp. uncooked rice
15 cloves
1 stick of cinnamon
2 cups sparkling wine
5 tbsp. sugar
1 1/2 tbsp. rice wine vinegar
9 leaves mint, chopped
9 leaves cilantro, chopped
1/4 medium red onion, thinly sliced
1 orange, segmented and diced
1 seedless cucumber, diced
1 avocado, diced
Juice from 1/2 lime
3 Tbsp. cashews
1 1/2 Tbsp. olive oil
8 oz. salmon, cut into 8 squares
Toast rice for 45 seconds in a hot
pan and reserve. Toast cinnamon and clove for 45
seconds in a hot pan, then pour in sparkling wine and simmer until the liquid is
reduced by
3/4. Add sugar and reduce until thick and then add rice wine vinegar.
Combine toasted rice with remaining
ingredients (except oil and salmon) in a bowl and
season with salt and pepper.
Heat oil in a frying pan. When
hot, add salmon and sear on all sides, then remove quickly.
Place salmon on small plates,
divided into number of servings you wish to make. Cover
with the glaze and then top with the fruit salsa. Can be an appetizer or
light lunch for
two.
