Fri. Aug 12th, 2022
½ cup Kerrygold Butter
 2 tbsp Organic Dijon Mustard
 1 tbsp Organic Local Honey
 ¼ cup Organic Coconut Milk
 1 cup Organic Macadamia Nuts
 2 tsp Organic Garlic Minced
 6 oz Wild Caught Salmon per serving
 1 Organic Medium Shallot
 3 Full Organic Green Onions (reserve the greens for later)
 ¼ cup Kerrygold Butter
 2 cups Chenin Blanc (Plus 2 additional Cups for drinking)
 4 tbsp Poblano Pepper and Peach Spread

Begin with warming the grill and soaking the cedar planks in warm water.
Next prepare the crust, soak salmon in the Coconut milk. Place Macadamia nuts in 350 degree oven just until lightly browning then in food processor or blender add nuts and the rest of the ingredients for the crust to the processor, blend fully and add in the coconut milk the Salmon was in, blend once more.
Begin sauce. Position cedar planks on grill 5 minutes prior to adding fish to get them hot.

In a saucepan melt butter and add whites of the onions and all shallots saute until translucent.
Deglaze the pan with 1C of the Chenin Blanc once reduced to ¼ C add Poblano Pepper Spread
continue cooking 2 minutes more add the remaining C of the Chenin Blanc continue to reduce
to ½ C top with reserved tops green onion. When the sauce is nearly reduced during the second
reduction place Salmon skin down on the cedar planks and coat the top with crust, then cook
until desired temperature is reached remove from plank and serve. (We prefer medium)

Serve Fish skin down with generous topping of reduction sauce.

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