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FOOD
PHOTOS BY RACHAEL SANTILLAN
Everyone knows that fish is brain food, and salmon is among the
healthiest choices. But have you heard that salmon can also help
protect your eyesight? That’s the word from two new studies
that say eating two or more servings of salmon per week may ward
off macular degeneration, a leading cause of blindness.
Creatively prepared salmon — like the prosciutto-wrapped
dish topped with tomatoes (above) — is a menu highlight at
the new
Braz-N-Rabbit restaurant, which specializes in Modern American
cuisine with a twist.
At right, executive chef Rob Masone shares recipes for another
favorite — red chile-crusted salmon served with a toasted
corn vinaigrette. n
Keith and Laura Mussler and executive chef
Rob Masone
are owners of Braz-N-Rabbit in Fayetteville’s
Clarion Prince Charles Hotel.
RED CHILE RUB FOR SALMON
Yield: 1 cup
- 1/2 cup ancho chile powder
- 2 teaspoons ground cumin
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 cup olive oil
- Salt and pepper, to taste
Mix ingredients together well in food processor and keep at room
temperature.
Preheat gas grill to 500 degrees, rub 2 tablespoons chile rub into
the meat side of the salmon fillet and place on the grill at a 45-degree
angle for 2 minutes. Rotate salmon 45 degrees and cook for another
two minutes to ensure diamond marks for presentation purposes. Flip
salmon over and cook for an additional 3 to 5 minutes, depending
on thickness of the cut, and desired temperature.
Place on a serving plate and top with 1 to 2 ounces of the roasted
corn vinaigrette (see recipe at right). Serve with a favorite starch
and vegetable. Chef Masone suggests wild rice pilaf and fried spinach
(“though you have to come eat at the restaurant for the fried
spinach secret!” he says.)
TOASTED CORN VINAIGRETTE
Yield: 1 1/2 cups
- 4 tablespoons extra-virgin olive oil
- 3/4 cup fresh corn kernels
- 1 medium-size red onion, finely chopped
- 2 scallions, chopped
- 1/2 tablespoon peeled and chopped fresh ginger
- 1 clove garlic, chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon fresh basil leaves, chopped
- 1/2 tablespoon fresh thyme leaves
- 1/2 tablespoon fresh cilantro leaves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of one orange
Combine all ingredients in a food processor and mix well.
Cover tightly and place in refrigerator until ready for use.
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