Village Tavern 10-Spice Glazed Salmon

By Joelene

Ingredients

• 4 salmon filets, 8 ounces each
• 8 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup 10-spice glaze
• 10 -spice glaze
• 2 cups honey
• 1 1/4 teaspoons nutmeg, ground
• 2 1/2 teaspoons coriander, ground
• 1 1/4 teaspoons cumin, ground
• 1 cinnamon stick
• 1/3 cup lime juice
• 1/3 cup ginger, chopped
• 1 jalapeño, seeded and chopped
• 2 teaspoons cilantro, chopped
• 2 1/2 teaspoons green peppercorns
• 3/4 cup red wine vinegar
• 3/4 cup ketchup
• 1/3 cup soy sauce
• 2 1/2 teaspoons peppercorns, black

Preparation

Step 1

To make spice glaze, place all ingredients in a saucepan. Slowly bring to a boil then reduce to a simmer. Cook until the mixture reaches the consistency of syrup.

Strain and cool. Place in storage container and refrigerate.

For salmon, coat both sides with oil and salt and pepper, to taste. Preheat the grill to medium-high. Grill about 4 minutes, then turn. Grill another 4 minutes. Use a grilling basting brush and lightly coat both sides of the salmon with spice glaze. Grill about 1 to 2 minutes per side.

Makes 4 servings.

fishGrilled Prosciutto-Wrapped Barbecue Shrimp With Avocado, Green Chile and Tomato Orzo

1 cup barbecue sauce
2 teaspoons chopped garlic
2 ounces diced green chiles
1 ounce chipotle chile in adobo sauce
2 tablespoons chopped cilantro
4 extra-large tiger shrimp
4 thin slices of prosciutto
1/2 pound orzo pasta
1 tomato, diced
1 avocado, peeled, pitted and diced
Salt and pepper to taste

Puree in a blender the barbecue sauce, 1 teaspoon of garlic, 1 ounce of green chiles, the chipotle chile and the cilantro until smooth. Take each shrimp and season with salt and pepper, then wrap with the prosciutto.

Cook the orzo in a pot of boiling water for about 6 minutes, strain and cool. Saute in a pan, with a little olive oil, the remaining garlic and green chiles, the tomatoes and pasta. Add, at the end, the diced avocado. Season with salt and pepper to taste. Brush the shrimp with olive oil then grill the shrimp on a medium-hot grill for about 4 minutes on each side.

Brush the shrimp with the barbecue sauce and cook for another minute on both sides.

Makes 4 servings.

fishGrilled Lobster Salad

2 Maine lobsters
1 bunch asparagus
1 cup garbanzo beans
1/2 cucumber
1/4 red onion
1/4 cup feta cheese
1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon whole grain mustard
2 tablespoons tahini paste
1 teaspoon diced garlic
1 tablespoon diced green onions
1 teaspoon chopped cilantro
Salt and pepper to taste

Poach the lobsters in salted boiling water for about 5 minutes, remove and shock in ice water. Cut the lobsters in half and remove all the meat.

Blanch the asparagus in salted boiling water for about 3 minutes, then remove and shock in ice water. Julienne the cucumber with a mandoline and the red onion with a knife. Slice the red onion as thinly as possible.

For the dressing, add the mayonnaise, buttermilk, mustard and tahini paste to a mixing bowl and whisk together. Add the garlic, green onions and cilantro. Season with salt and pepper. Brush the lobster tail and claws with extra-virgin olive oil, season the meat with salt and pepper. Place the lobster on a medium-hot grill and grill until cooked through.

Cut the asparagus in half lengthwise. Toss the asparagus, garbanzo beans, cucumber, red onion and claw meat with the tahini dressing. Top the salad with lobster tail, meat and crumbled feta cheese.

Makes 4 servings.