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 Organic
Salmon Fillet
with Salad and a
Melon Muddle Cocktail
By Maralyn Hill and Brenda Hill ‘The
Tandem Tasters’
Deseo at the Westin Kierland Resort &
Spa in Phoenix/Scottsdale, features
imaginative Latin-influenced cuisine.
The flavors are both bold
and intriguing and the Organic Salmon
Fillet was just one of the delights we
experienced. While being fortunate to
spend some time at Deseo at the Westin
Kierland Resort & Spa, you'll discover
the Muddle Bar right before you enter
the restaurant. It features cocktails
created by muddling (smashing together)
the freshest fruits and herbs using a
wooden mallet called a "muddle." It
releases the intense flavors. Naturally
after sampling a few of these we got a
muddle. Before the organic salmon, we
had a Melon Muddle. Over a few nights
several others were sampled and they
were all equally delicious.
Organic Salmon Fillet with Salad
8 oz salmon
1/2 oz lemon vinaigrette
1/4 oz parsley, chopped
Coconut glaze (see below)
1/4 oz lime juice
5 ea lima beans, blanched
 2
oz red lentils
3 fried plantains, halved
1/4 oz lemon oil
2 oz bell pepper mix
7 cherry tomatoes halved
1/4 oz micro greens
Mark the salmon on the grill and cook to
medium in oven (we cook our own to
rare).
Glaze the salmon with coconut glaze and
brown.
For the salad, toss lentils, bell
pepper, lemon vinaigrette and lime
juice.
Place the plantains and salad on the
plate.
Place the salmon on the plate.
Glaze the cherry tomatoes and pour on
top of the salmon.
Garnish with fava, parsley, micro
greens, sesame seeds and lemon oil.
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Coconut Glaze
2 Tbsp
coconut oil
2 ounces coquito, halved (see recipe below*)
1 Tbsp honey cilantro glaze
1/2 tsp lime juice
1 Tbsp Coco Lopez
Heat up
coconut oil, glaze, coquito and Coco Lopez until light brown.
Add lime juice.
*Coquito
is a Puerto Rican drink as follows:
1 can
(13.5 oz) coconut milk
1 can (13.5oz) coconut cream
1 can (12oz) evaporated milk
1 bottle (10 oz) white rum
1/4 to 1/2 tsp cinnamon
Mix the
ingredients in the blender.
When finished put in a large glass decanter. Refrigerate and serve cold.
Melon
Muddle
6
1-inch cubes watermelon
6 mint leaves
1/4 of a lime, diced
1/2 ounce lime juice
1-1/2 ounce Bacardi Grand Melon or Smirnoff Watermelon Vodka
1/2 ounce simple syrup
In a
glass, muddle together watermelon, lime and mint.
Add simple syrup and lime juice and your choice of Bacardi Grand Melon
or Smirnoff Watermelon Vodka.
Return to a clean glass and top it off with a splash of soda and garnish
with a sugar cane stick and lime wedge.
Enjoy--the flavor is outstanding. |
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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