Ingredients
Serves 6
Grilled Prawn Salsa:
1/2 Tbsp Garlic
1/2 Tbsp Olive Oil
1/2 Tspn Ground Cumin
8 Each Prawns
Salsa:
1 Cup Yellow Tomato, diced small
1 Cup Red Tomato, diced small
1/4 Cup Cilantro, chopped
½ Cup Red Onion, diced small
2 Each Limes, juiced
Salt ane Pepper, to taste
Cilantro Rice for Stuffed Chilies:
6 Each Roasted Poblano Chilies
1 1/2 Cups Medium Grain Rice, such as Uncle Bens
3 Cups Water or Stock
1/4 Cup Achiote Chili Paste
1 Cup Yellow Onions, diced
1 Tbsp Butter
Garnish for Rice:
1 1/2 Cups Oaxaca Cheese, grated
1/4 Cup Cilantro, chopped
1/2 Cup Green Onions, chopped
Cilantro-Jalapeno Crema for Grilled Salmon:
6 Each (6-8 Oz) portions of Salmon
The Crema:
2 Cups Sour Cream or Crème Fraiche
1 Each Cilantro bunch, chopped
1 Each Jalapeno Pepper
1 Each Lime Juice
Salt and Pepper, to taste
2 Each Limes, juiced
1 Tspn Salt
Cooking Instructions
Grilled Prawn Salsa:
Mix together the first four ingredients and grill prawns until cooked through; dice. Combine the grilled and diced prawns with the salsa ingredients; reserve.
Cilantro Rice for Stuffed Chilies:
To cook the rice, sweat onions in butter until soft, add the rice with water or chicken stock and achiote paste. Bring to a boil then reduce to a simmer and cover. Cook rice for 20-25 minutes. After rice is cooked and still hot, fold in the cheese until melted; cool. Fold in the rest of the garnish. Use to stuff poblano chilies.
Cilantro-Jalapeno Crema for Grilled Salmon:
Combine all into a blender and puree until smooth; strain through a fine mesh sieve; reserve.
Grill the salmon over moderate heat until desired doneness. Serve with Achiote-Rice stuffed poblano chili, Grilled Prawn Salsa and Cilantro-Jalapeno Crème.
