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Blue corn crusted salmon

Executive chef Oliver Ridgeway of The Anasazi Restaurant & Bar
Santa Fe, New Mexico

Ingredients

  • 4 5-ounce salmon portions
  • 1 spaghetti squash
  • 1 pound crimini mushrooms, quartered
  • 1 jalapeño
  • 2 shallots
  • 1 cup orange juice
  • 1 cup lime juice
  • 1 cup grapefruit juice
  • 1 cup sugar
  • 1 cup chicken stock
  • 1 ounce chopped cilantro
  • 10 ounces blue-corn chips
  • 5 ounces unsalted butter

Directions

Put the butter and the corn chips together in a food processor and blend until incorporated. Wrap a cutting board with plastic wrap. Spread the corn mixture evenly over the board, about a ¼-inch thick, and chill, then cut into the same shape as the salmon portions.

Cut the spaghetti squash in half and scrape out the seeds. Season and drizzle with olive oil. Bake in the oven at 350 degrees for ½ hour until tender. Cool and scrape out strands with a fork.

Make citrus glaze. Sauté shallots and jalapeño in a pan, adding citrus juices, sugar, and chicken stock; reduce by half. Blend and add cilantro.

Increase oven temperature to 375 degrees. Season salmon filets and place corn crust on the salmon. Place in the oven on a nonstick pan and bake for 10 minutes.

Sauté crimini mushrooms in a skillet, then add 1 cup of citrus glaze.

Arrange warm spaghetti squash in center of plate and place cooked salmon on top. Surround with glaze and mushrooms.

Serves 4


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