Macadamia Crusted Salmon W/Mango Coulis & Teriyaki

• Salmon:
• Salmon filet cut into 1 1/2 to 2" strips.
• 1 can coconut milk
• Macadamia nuts chopped
• Teriyaki marinade:
• 1 1/4C teriyaki sauce
• 2C fresh orange juice
• 1C pineapple juice
• 1/2C dark brown sugar
• 2 cloves garlic, minced
• 2 oz fresh ginger cut into coins
• 1/2 tsp. chili paste
• 1 1/2 tsp balsamic vinegar
• Teriyaki glaze:
• 4C teriyaki marinade (above)
• 1/2C corn syrup
• 1/8 tsp. black pepper
• 1T scallions chopped
• 2T cornstarch
• 2 T water
• Mango Coulis:
• 3/4C diced fresh mango
• 1 1/2T dark rum
• 1 1/2 T lime juice
• 1tsp. grated lime zest
• sugar to taste
• 1 T pineapple juice

1. To make the marinade:
2. Combine all marinade ingredients in non-aluminum pot. Stir together & bring to boil. Reduce heat and simmer 10min. more. Let cool and refrigerate until ready to use.
3. To make Glaze:
4. Put marinade in pot over medium heat, bring to boil, and lowe heat to simmer.Reduce marinade by 1/4(leaving about 3 cups)strain. Stir in corn syrup and return to simmer. Add pepper and scallion, bring to a boil. In small bowl, mix cornstarch with the water, then whisk into boiling teriyaki. Let cool.
5. Mango coulis:
6. In food processor or blender combine all ingredients except
7. sugar. Puree. Add sugar to taste.
8. Salmon:
9. Preheat oven to 350. Marinade cut salmon in coconut milk for about an hour. Take salmon out of milk and roll top of salmon in the nuts. Bake on cookie sheet, nut side up. Bake 20-30 min.
10. Put some of the mango coulis on the plate and put the salmon in the middle. Drizzle with teriyaki glaze.

salmon, salmon filet, coconut milk, nuts, teriyaki marinade, teriyaki sauce, orange juice, pineapple juice, brown sugar, garlic, fresh ginger, chili paste, balsamic vinegar, teriyaki glaze, teriyaki marinade, corn syrup, black pepper, t, t, t, mango, fresh mango, t, lime juice, lime zest, sugar, pineapple juice

Taken from www.epicurious.com/recipes/member/views/macadamia-crusted-salmon-w-mango-coulis-teriyaki-1201134 (may not work)