Bite with Belkys: Sake Marinated Salmon from UVA 69

The Chef: Nelson Cartagena
The Restaurant: UVA 69
The Dish: Sake Marinated Salmon

Ingredients:

8 oz. salmon filet
2 oz. of black beans, cooked
1 Tbs. of ginger, minced
1 Tbs. of garlic, minced
1/4 cup of soy sauce
1/4 cup of olive oil
1/2 tsp. sesame oil with 1/2 tsp of honey
4 oz. of sweet chili paste
1 tsp of sesame oil
blended oil (50% olive oil & 50% vegetable oil)

Method of Preparation:

-Start by making a marinade. In a bowl, combine black beans, ginger, garlic, soy sauce, olive oil, sesame oil and honey mix, sweet chili paste and sesame oil.

-Then, marinate the salmon in the sauce for at least five minutes.

-Sear the fish in a little bit of a blended oil. Chef Nelson likes to use half extra virgin olive oil and half vegetable oil.

-Finish the fish in a 450 degree oven for about four to six minutes.

Ingredients for Boniato:

1/2 lb. of white sweet potato (known as boniato in Spanish)
1 cup of half and half
1 Tbs. of butter
1Tbs. of cilantro
salt, to taste
white pepper, to taste

Method of Preparation:

-First, boil the white sweet potato until tender. It will take about 15 minutes.

-Then, drain out the water and add half and half, butter, cilantro, a pinch of salt and white pepper.

-Next, smash it all together.

To Plate:

Serve the white sweet potato puree and place the salmon on top. At the restaurant, they add a drizzle of sweet chili pasta, ponzo sauce and fried spinach.

Serves: 1

Serving Suggestion: UVA Mojito

FOR MORE INFORMATION:

Note:
Take a printed copy of the recipe to the restaurant and receive 15% off your total bill. (valid one month from the air date)

UVA 69
6900 Biscayne Blvd
Miami, FL 33138
(305) 754-9022
www.uva-69.com