Saumon glacé

Ingrédients

• 1 1/4 cups Cape Cod Select Premium Farm Fresh Cranberries (divided)
• 3 tablespoons fresh tangerine or orange juice
• 1 tablespoon lite rice wine vinegar
• 1/4 cup lightly packed light brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon Asian chili garlic sauce
• 4 (3 to 4 oz) skin-on salmon fillets
• Kosher salt and freshly ground pepper
• 4 pieces (12-inch square) banana leaf, thawed, if frozen, washed
• 1/2 large cauliflower, cored and separated into florets
• 1 1/2 teaspoons sugar
• 1 teaspoon water
• sliced green onions and toasted black or white sesame seeds
• grilled bok choy

Préparation

1. 1

   In small saucepan, over medium-high heat, combine 1 cup cranberries, juice, vinegar, brown sugar, soy sauce, sesame oil and chili garlic sauce; bring to a boil. Reduce heat, simmer and stir 3-5 minutes, or until cranberries burst and mixture thickens.

2. 2

   Heat grill to medium-high.

3. 3

   Season each salmon fillet with salt and pepper. Place 1 fillet, skin side down, on one end of banana leaf.

4. 4

   Spoon a good tablespoon of cranberry glaze over top of fillet.

5. 5

   Fold banana leaf over fish, fold in sides, and continue folding to opposite side. Place packets, skin side down on hot grill. Grill for 8 to 10 minutes, or until banana leaf is charred, turning, during last 2 minutes of grilling time.

6. 6

   Meanwhile, pulse cauliflower and remaining ¼ cup of cranberries in food processor to form rice-sized pieces.

7. 7

   In a large skillet over medium-high heat combine cranberry-cauliflower mixture, sugar, 1 teaspoon of salt, a few grinds of pepper and I-teaspoon of water. Cover and cook for 5 minutes, stirring occasionally.

8. 8

   To serve: spoon some cranberry-cauliflower rice on each serving plate. Carefully unwrap salmon packets and place fillet on top. Spoon additional warm cranberry glaze over salmon. Sprinkle with green onions and sesame seeds.