If you like dishes with a hint of sweetness, we have just the one. A local chef is showing us how a touch of syrup will make a big difference with your next meal. Get ready to cook along as we grab a Bite with Belkys.
The Chef: Carlos Torres
The Restaurant: 660 (at the Angler’s Boutique Resort)
The Dish: Crispy Salmon with Brussels Sprouts
1 lb. of Salmon Fillet
Juice of 3 oranges
1/2 cup of Soy Sauce
1/2 cup of Worcestershire
1/2 oz. of Sherry Vinegar
1/2 cup of Molasses (may also use simple syrup or maple syrup instead)
salt, to taste
2 cups of Vegetable Oil (to deep fry)
14 oz. of Brussels Sprouts
1/4 oz. of Almonds, toasted and sliced (for garnish)
Method of Preparation:
-Start by making a molasses reduction. In a hot pan, add fresh orange juice and let it reduce by half. Then, add soy sauce, worcestershire, sherry vinegar and molasses. If you don’t have molasses, you may also use simple syrup or maple syrup. Let the sauce reduce for about 15 minutes or until it has a syrup consistency.
-Next, season the salmon with salt. Then, cook it skin side down with olive oil for about two to three minutes on each side.
-Now, deep fry the Brussels sprouts in hot oil, at about 300 degrees, until they are nice and crispy.
-To finish, season the Brussels sprouts with salt and drizzle the molasses reduction sauce over top.
Serve the glazed brussels sprouts and layer the salmon on top. At the restaurant they garnish with toasted almonds, crispy shallots and cilantro.
Serving Suggestion: Albariño
Serves: About 4
Take a printed copy of the recipe to the restaurant and receive 15% off your final check. (Valid one month after the air date.)
660 at The Angler’s Boutique Resort
660 Washington Avenue
Miami Beach, FL 33139