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Clementine Marmalade
Braised Lamb Shank with Clementine Marmalade
Spicy Sausage and Edamame Stew
Grilled Pork Belly Sandwich
Kirk Avondoglio's Spice-Rubbed Salmon with
Radicchio Slaw and Clementine Marmalade
WINE NOTES
Shiraz: 50% shiraz, 50% grenache. Wide array of red fruits
(strawberry, cherry, mulberry) and savory dried herbs. A lovely,
sweet fruit mid-palate leads into a very tight earthy tannic
complexity, balanced by acidity and lingering strawberry and
raspberry.
Harbin: Brewed using a blend of Chinese and European hops,
from China's oldest brewery.
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Kirk
Avondoglio's Spice-Rubbed Salmon
with Radicchio Slaw and Clementine Marmalade
Serves 4
- 3 tablespoons whole coriander
- 3 tablespoons black pepper
- 3 tablespoons paprika
- 1 1/2 tablespoons cayenne pepper
- 1 16 ounce center-cut salmon fillet,
skin-off
- 1/2 head Napa cabbage, shredded
- 2 heads radicchio, shredded
- 1 small bunch scallions, thinly sliced
- 1 bunch cilantro, washed, spun dry,
leaves picked (reserve few whole stalks for garnish)
- 1 clementine, separated into supremes
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1/2 cup Clementine Marmalade
- Kosher salt and freshly ground black
pepper
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Grapeseed or canola oil for
cooking
In a spice grinder, combine coriander and black pepper and grind
until finely processed. Transfer to a small bowl and add paprika
and cayenne and mix well. Slice salmon into 1-inch thick pieces
and coat both sides with the spice rub. In a hot sauté pan
coated lightly with oil over high heat, sear salmon fillets,
about 1-2 minutes a side, until cooked to medium-rare. Remove
fish to a plate and, just before serving, season with kosher
salt. Meanwhile, assemble the slaw: in a large bowl, combine
cabbage, radicchio, scallions, cilantro leaves and clementine
supremes. Add lemon juice and olive oil and season with kosher
salt and freshly ground black pepper. To serve, divide slaw
among 4 dinner plates, top with 2 pieces of salmon, glaze with
Clementine Marmalade and garnish with cilantro.
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