"Recipes from the Chef's Kitchen"

Black Benne Seed Crusted Atlantic Salmon with Pineapple Butter Sauce

The Salmon:
Ingredients:
1)   7 oz. Salmon Filet
2)   2 oz. Black Sesame Seeds

Preparation:
1)   Pat on Benne seeds, then pan sear in a medium hot
       pan for one minute on top side...then turn.
2)   Finish in oven for 6 minutes at 350 degrees f.

The Pineapple Sauce:
Ingredients:
1)   48 oz. can of Pineapple Juice
2)   8 oz. Butter - unsalted

Preparation:
1)   On stove top reduce pineapple juice in a sauce pot
       by 3/4.
2)   Then melt butter into it and set aside.

The Rice:
Ingredients:
1)   1 cup Rice
2)   1/2 cup white onion - chopped
3)   2 cups Water

Preparation:
1)   Sautee onion in a small sauce pot, then add rice and
        the water.
2)   Simmer the covered rice for 20 minutes on medium-low
       heat.
3)   Season with salt and pepper.

The Pesto:
Ingredients:
1)   Basil #1/2
2)   1/4 cup Parmesan Cheese
3)   1/4 cup Olive Oil
4)   1 tbs. Garlic
5)   Salt and Pepper

Preparation:
1)   Blend together the above ingredients in a food processor
       for about 1 minute.
2)   Mix with the cooked rice.

The Corn Relish:

Ingredients:
1)   2 Ears Corn cooked and removed from cob
2)   1 Tomato - chopped
3)   2 Green Onions - chopped
4)   1 tbs. Olive Oil

Preparation:
1)   Mix together.
2)   Set aside.

Final Assembly (Presentation):
1)   Spread the pineapple sauce on the bottom of a plate.
2)   Put on some sauteed vegetables of your choice which
       have been julienned.
3)   Mix rice and pesto together.
4)   On top of the vegetables...place the pesto/rice mixture.
5)   Place fish on top on the top of the rice.
6)   Put corn relish on top of the fish and on the side of the
       plate.
7)   Optional...add watercress around the plate.