Sake Marinated Salmon from UVA 69 - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Sake Marinated Salmon from UVA 69

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


8 oz. salmon filet2 oz. of black beans, cooked1 Tbs. of ginger, minced1 Tbs. of garlic, minced1/4 cup of soy sauce1/4 cup of olive oil1/2 tsp. sesame oil with 1/2 tsp of honey4 oz. of sweet chili paste1 tsp of sesame oilblended 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 half1 Tbs. of butter1Tbs. of cilantrosalt, 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


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 696900 Biscayne BlvdMiami, FL 33138(305)

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