Recipe from Z’Tejas Grill, Austin.
Black Bean—Mango Relish
1/2 cup cooked black beans, rinsed (may use canned)
1 ripe mango, diced
1/2 red bell pepper, diced
2 tablespoons chopped cilantro
1 teaspoon chopped fresh ginger
2 tablespoons chopped red onion
1 teaspoon chopped fresh jalapeño
Juice of 1 lime
Combine ingredients and chill.
1/4 cup dry white wine
1 tablespoon saffron threads
2 egg yolks, at room temperature
1 teaspoon roasted garlic
1 tablespoon sherry vinegar (use 2 for a tarter taste)
salt to taste
1 teaspoon crushed red-pepper flakes
1 cup olive oil or other vegetable oil
Bring wine and saffron to a boil over low heat and simmer for 3 minutes or until wine develops a deep saffron color. Strain and discard saffron. Cool wine completely.
In a blender, purée egg yolks, garlic, vinegar, salt, and pepper flakes for 30 seconds. With blender running, gradually pour in oil and mix until emulsified. Slowly add saffroned wine and blend thoroughly. Chill unless used immediately.
1 plantain, sliced extremely thin, as if for chips (do not substitute bananas)
vegetable oil for frying
2 cups Japanese bread crumbs (available in Asian food stores)
1 tablespoon brown sugar
1 tablespoon cayenne pepper
4 salmon steaks, deboned and cut in 11/2-inch-wide strips
1/2 cup flour
2 eggs, beaten
Peanut oil for frying
Fry plantain in vegetable oil over medium-high heat until crisp. Drain and dry for 1 hour. Blend in a food processor until finely ground. Add bread crumbs, sugar, and pepper. Process briefly and set aside.
Dip salmon in flour, then eggs, then plantain mixture. Fry over medium high heat, 11/2 minutes to a side or until golden brown, in enough peanut oil to cover fish halfway.
To serve, garnish salmon with aioli and place relish on side. Serves 4.