Ingredients
Salmon:
Salmon filet cut into 1 1/2 to 2" strips.
1 can coconut milk
Macadamia nuts chopped
Teriyaki marinade:
1 1/4C teriyaki sauce
2C fresh orange juice
1C pineapple juice
1/2C dark brown sugar
2 cloves garlic, minced
2 oz fresh ginger cut into coins
1/2 tsp. chili paste
1 1/2 tsp balsamic vinegar
Teriyaki glaze:
4C teriyaki marinade (above)
1/2C corn syrup
1/8 tsp. black pepper
1T scallions chopped
2T cornstarch
2 T water
Mango Coulis:
3/4C diced fresh mango
1 1/2T dark rum
1 1/2 T lime juice
1tsp. grated lime zest
sugar to taste
1 T pineapple juice
Preparation
To make the marinade:
Combine all marinade ingredients in non-aluminum pot. Stir together & bring to boil. Reduce heat and simmer 10min. more. Let cool and refrigerate until ready to use.
To make Glaze:
Put marinade in pot over medium heat, bring to boil, and lowe heat to simmer.Reduce marinade by 1/4(leaving about 3 cups)strain. Stir in corn syrup and return to simmer. Add pepper and scallion, bring to a boil. In small bowl, mix cornstarch with the water, then whisk into boiling teriyaki. Let cool.
Mango coulis:
In food processor or blender combine all ingredients except sugar. Puree. Add sugar to taste.
Salmon: Preheat oven to 350. Marinade cut salmon in coconut milk for about an hour. Take salmon out of milk and roll top of salmon in the nuts. Bake on cookie sheet, nut side up. Bake 20-30 min.
Put some of the mango coulis on the plate and put the salmon in the middle. Drizzle with teriyaki glaze.
