How to Make Chili Cinnamon Salmon with Mango Salsa Part 2/2

Now, we’re going to start making our orange put with Vinaigrette. This is a traditional
and this is a delicious dressing for the salad. And all I'm going to do is very simply put
most back all of my ingredients except for the olive oil into this Cuisinart. I have some
passion fruit orange juice. It was frozen and now it’s the fully concentrated so I don’t
want to put any water in this.

I'm going add one Chipotle which is in adobe sauce. Now the Chipotle is extremely hot,
and I don’t know if you are familiar with Chipotles. But if you haven’t — if you don’t
know what they look like, this is exactly what they look. Actually what it is, it’s a
jalapeño that’s been smoked but they're very, very hot that they add a wonderful flavor. If
you really wanted to be a little more risky, you can actually put two in. I like to boost up
the flavor a little bit with some dried Chipotle, again, very spicy. I'm going to add some
red wine vinegar, some Dijon mustard, and this will help with your multiplication.

Put a dew of pinch of salt. And then, do you remember that orange juice we put on the
stove? That’s back here. I want to show you what it looks like. It’s now cooled but it has
a nice sort of thickness to it. That’s exactly what I'm looking for. So we have the fresh
orange juice and then you have this wonderful passion fruit orange juice. I'm going to
pour this right in here, and then we’re going to blend this up. In this dressing keeps of for
probably two to three weeks, and you want to make sure you get that Chipotle blended up
so I—

You can also use this — put all these items in a blender and it’ll work just as well. Again,
it's going to air weight and be much thicker like almost like a mayonnaise. This would be
more like vinaigrette.

Now you probably wonder why I have the honey beer but I'm not sure it’s ready for
honey so because of the passion fruit orange juice that brings a lot of sweetness to it. So
I'm going to hold off and find out if I need any honey until after I taste. But I'm going to
start adding my olive oil now.

Let's look. Oh, that was lovely! I've got a spoon right here. Now, a little trick I'll teach
you is that you don’t want to use the same tasting spoon. What I've learned to do is
actually because I learned in cooking school as well; you have one for your tasting spoon
and the other one, a different spoon. That is delicious!

It’s got a nice click to it with the Chipotle chilies in it. Now, I'm going to put this aside
and then we’re going to dress our salad a little bit later. Why don’t we get started on our
salmon? Now in this beautiful fresh fillet of salmon, isn't that gorgeous? It is so pretty on
this black plate. Now, what we’re going to do is I'm going to do a chili and cinnamon rub.
I did say cinnamon. I find the combination’s very interesting, and it’s wonderful.
Actually in Mexico, they use a lot of cinnamon.

I first just kind of discover this was when I had tasted the chicken breast with some
cinnamon on it, and I thought how wonderful to put some cinnamon and chili made
perfect sense.

So what I'm looking for is I'm going to trim this up. I want about four ounces, four to five
ounces for my servings. So I'm going to trim up the belly side because I want to make
sure my salmon cooks evenly. Slice this — and this is the belly section and that’s
beautiful, so I'm looking about that arch straight. I'm going to cut this up. I'm going to put
this aside, and then I have another recipe for you with this. Beautiful!

Now, this is really simple. We’re going to take little bit of our olive oil and just rub this
over the salmon. Again, playing with our food, make sure both sides are coated. Then,
I'm going to move over to our pan because I want to get my pan really hot. It’s really
important because I want to sear that salmon very quickly.

I have a nice non-stick pan back here. Now, I'm going to take liberally I'm going to
generously take some chili powder and sprinkle that on my salmon. Now, this is a mild
chili powder. It's not kind of a chili powder we were using before. We would not be able
to finish this dish. At least I know I wouldn’t. And then, I'm going to take some
cinnamon and damp that on here, sprinkle and just rub this into the fish. Also do it on the
back, and that’s nice. Beautiful! I'm going to salt this. There we go.

Okay, we’re going to take the salmon over to the pan. The pan should be hot enough by
now. First, add a little bit of oil. It’s smoking so the pan is nice and hot. We’re going to
lay those salmon right in. One thing you want to do is make sure you do the presentation
side down first. That’s actually the side that you want to present to your dish. And you
actually should face really — put the salmon lay it away from you so then the splatter
from the oil doesn’t get on you, and this will take no time. I'm just looking for a nice
golden brown.

It’ll probably take maybe about three minutes and after that we’re going to transfer those
to this pan and then stick them in the oven for 425 degrees for about ten minutes. And
there's a hint though that I can tell you about, when I entertain and I do for large crowds,
a lot of people ask me, “January, how can we actually entertain our guests and do
something aside from the lasagna? How do we do it in stages?”

One of the things that nobody has ever thought anybody before unless you’ve been in
culinary school are actually done in the catering is that you actually you can sear this off
ahead of time. And once they’ve cooled down, put them in your refrigerator and when
you're guests arrived, whenever you're ready to serve your salmon or your fish or your
chicken or your steak, you can actually just put it in the oven about ten minutes before
you're ready for service. So that means, you aren’t over the stove pan searing. It’s a great
technique. It works every time. I can't tell you how many different occasions I've utilized
this and nobody knows the difference.

I'm going to check this now. Oh, very nice! I'm going to flip this so you can see and then
we’re going to transfer this to the sheet pan. Beautiful! Now, this is the time I would
actually take them to cool and then after they cooled, I’ll put them in the refrigerator. But
we’re hungry. We need to eat right now.

Oh, good! Our salmon was done. I hear, it smell it, it’s going to be delicious. Look at
that, perfectly done. They’ll be just opaque in the center which is just the way I like them.
I'm going to take the salmon now off the parchment paper and I'll just leave it here to rest.
I'm gong to take my salmon and place it over here, and then I'm going to finish up the rest
of this salad.

Here's the Chipotle orange vinaigrette that we made. I'm going to pour a little bit over this
wonderful slaw. We have cilantro and fresh red pepper. We also have some red cabbage
and also some nappy cabbage. We’re going to give this a nice toss. One of the nice things
about this slaw is before it’s dressed; you can keep this in the refrigerator for quite a few
days. You can pull it out and dress it whenever you need to. I do that all the time and
makes for a really quick meal.

I'm going to add a little bit more dressing. Coat this up. I want to save a little so I can top
the fish. Okay, I'm going to grab my beautiful black platter here. I'm going to use my
hands because it’s the best tools. I'm going to mound the slaw right here on this plate. I'm
going to top it now with this luscious salmon. Cook’s hands are always as best as hands I
think they say. And then, we're going to take this beautiful bright mango and pineapple
salsa, and top that right there.

This looks like a party. It’s like confetti. It’s just gorgeous. Now I'm going to drizzle a
little bit more of this wonderful Chipotle orange vinaigrette around and we top it up with
some nice fresh frigs of cilantro. As far as I'm concerned, this is one fish story that is not
getting away.