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| New! Cooking with Chef Paco |
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Rena Ware partners with gourmet chef to bring you delicious recipes!
A graduate of the world-renowned Le Cordon Bleu culinary institute and member of the French Culinary Institute, Chef Paco specializes in a unique fusion of Mediterranean and Peruvian cuisines. We will be featuring more delicious recipes by Chef Paco on Renaware.com in the near future. |
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| Salmon with Grape Sauce and Sprout Salad |
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Serves 4
Ingredients
4-5-oz (142 g) salmon filets with skin
Grape Sauce
5 oz (142 g) unsalted butter
½ lb (250 g) purple grapes
1 cup port wine
2 oz (60 g) sugar
Salad
1 mango sliced in julienne strips
1 rocoto pepper sliced in julienne strips
¼ cup fresh coriander (cilantro)
1 package bean sprouts
1 package sweet peanuts
Soy sauce to taste
Olive oil
2 lemons, juiced
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Preparation
Cook the salmon in the Large Classic Skillet skin side down for 4 minutes. Turn and cook for 2 more minutes.
For the sauce, cook grapes with butter in the Renita (1.2 L) for 5 minutes over low heat. Add port and sugar and boil down. Process in a blender and strain. The sauce must be thick.
Mix together all the salad ingredients and season.
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| Tip: You can replace the sweet peanuts with sweet dried fruit. |
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