Taste: Chef’s Choice

Chef Cindy Hutson of Ortanique on the Mile and Zest shares her recipe for Blue Mountain Coffee and Cocoa-Encrusted Salmon with Orange-Chipotle Honey Glaze. cindyhutsoncuisine.com


The perfect Valentine’s Day recipe, this beautiful salmon dish will be served on Zest’s winter menu as well as at Ortanique on the Mile. (Serves six.)

For the coffee rub:
½ cup ground Jamaica Blue Mountain Coffee (or your favorite roast)
½ cup Valrhona cocoa powder
2 tbsp mesquite powder
1 tsp kosher salt
1 tsp cayenne pepper (optional)

Mix all ingredients and store in plastic container.

For the salmon:
Six 6-ounce Scottish salmon fillets
4 chipotle peppers (packed in a can with adobo seasoning)
2 cups honey
½ cup fresh-squeezed orange juice
1 tsp orange zest

Press coffee rub on top of salmon and place on plate. In a small saucepan, add all other ingredients. Stir and simmer for about 10 to 15 minutes on medium-low heat. Pour sauce through a strainer, pressing the peppers with a ladle. Store in a container. In a skillet, heat 2 tablespoon olive oil and 1 tablespoon butter. When hot, add salmon and sear off all sides until golden brown. Place on ovenproof platter and bake at 400 F. Finish salmon to desired doneness.

To plate:
When done, cut salmon into portions and place on a dinner plate. Drizzle on chipotle sauce. Serve with creamy polenta and sautéed baby bok choy.

Pair with:
Château de Beaucastel Côtes du Rhône Coudoulet Rouge, 2014, France
Balanced tannins and acidity envelop your mouth with notes of cherry, black raspberry, licorice and light pepper. The grenache, cinsault, mourvèdre and syrah combine for hints of leather and minerals—a perfect sip for the coffee and cocoa salmon.

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