Recipe from Chef Jason Dady, Restaurant Insignia, San Antonio / Featured Chef at the 2010 New World Wine & Food Festival
1 ounce garlic
2 tablespoons smoked paprika
2 tablespoons cumin powder
1 teaspoon cayenne
2 ounces sherry vinegar
4 ounces olive oil
Blend together the garlic, paprika, cumin, cayenne, sherry vinegar, and olive oil to make a paste. Reserve.
4 pounds salmon filets
2 ounces olive oil
salt and pepper to taste
Preheat grill to 400 degrees. Rub salmon with olive oil and season with salt and fresh cracked pepper. Place salmon on grill and grill until medium rare. Once done, brush liberally with mojo glaze and reserve for plating.
Spanish Chorizo and Baby Spinach
8 ounces Spanish chorizo
8 ounces cold butter
2 pounds baby spinach
2 ounces pine nuts, toasted
4 ounces chicken stock
In large sauté pan, sauté chorizo with 1 ounce of butter. Once chorizo is hot, add spinach and wilt. Once wilted, add pine nuts and chicken stock and bring to a quick, rapid boil. Turn off heat, add remaining butter, and serve immediately once butter is melted.
Place salmon over top of the spinach ragoût and serve immediately. Serves 8.
The 2010 New World Wine & Food Festival takes place May 12–16 at various locations in and around San Antonio. For tickets and more information, go to nwwff.org.