4 Kids 'n Us Recipes

(courtesy
of Chef Abrache)

1
cucumber
2
tomato
1
tsp. parsley, finely chopped
1
tsp. cilantro, finely chopped
1
oz. olive oil
1
oz. vinegar

Salt to taste
Pinch
white pepper
1
tsp. cumin
2
tbsp. chopped onions

Dice
cucumber and tomatoes into small cubes. Finely chop parsley and cilantro.
Mix all ingredients. Add finely chopped onions. Mix well. Serve chilled
for best taste.

Courtesy of:

Serves
4-6
Ingredients:

Candied Pecans:

2 oz. pecans, shelled, pieces
2 tsp. whole butter, unsalted
1 tbs. apple juice
* ½ tbs. turbinado sugar (sugar in the raw)
* pinch kosher salt
Salmon:

8 3-oz. salmon pieces (scales removed, skin on)
2 fl. oz. canola oil
6 oz. cleaned watercress
2 tsp. extra virgin olive oil
2 oz. candied pecans
8 fl oz. maple glaze
kosher salt
black pepper
Maple
Glaze:

7 fl oz. maple syrup, pure
1 tbs. honey, orange blossom
2 tbs. brown sugar, light
pinch kosher salt
pinch black pepper, fresh ground
Method
of Preparation

for Pecans:
1.
Heat butter in a small saucepan over a medium high heat, until it just
starts brown. Immediately add pecans stirring continuously. Stir 5-7
minutes until pecans are toasted.
2.
Once pecans have toasted, add apple juice stirring constantly. When
nearly all the apple juice has been reduced add the sugar and keep stirring
until the pecans have been well coated, take caution not to burn the
sugar.
3.
Once pecans are well coated, turn out on to a cooling tray are all spaced
apart to even cool. Allow pecans to completely cool in a low humidity
environment. Reserve for salmon.

for Glaze:
Combine
all ingredients in small saucepan and heat over low heat. Heat just
long enough to incorporate all ingredients and for sugar to liquefy.
Remove from heat and reserve warm for salmon.

for Salmon:
1.
Pre-heat oven to 425º. Place watercress in lightly iced water,
to rinse and refresh. Remove from iced water and completely dry in salad
spinner or between paper towels, set aside.
2.
Remove any moisture from the salmon pieces by lightly using 1/4 of the
canola oil. Season both sides of the salmon with kosher salt and pepper.
Heat remaining 1.5 ounces canola oil in large heavy bottomed non-stick
frying pan, large enough to accommodate salmon pieces without overcrowding,
over medium high heat. Ensure that oil is evenly coating bottom of frying
pan. Once the oil has just began to smoke carefully place the salmon
pieces in the pan, skin side down, and lower heat to medium. Cook salmon
on skin side until skin is evenly golden brown, turn salmon over and
repeat. Remove salmon from pan and blot on paper towels to remove any
oil or fat.
3.
Transfer salmon to baking pan with raised sides, and drizzle each piece
with half of the maple glaze, place in oven and bake until desired doneness.
Time will vary depending on the thickness of salmon, average 5-10 minutes.
4.
While salmon is baking, toss watercress with olive oil and a pinch of
salt and pepper. Arrange watercress on four plates. When salmon is done
place two pieces on each mound of watercress, drizzle with maple glazed
and sprinkle with pecans.