Nov 18

Fire Up the Grill this Holiday Season with a Fresh New Recipe from SeaWorld

by Staff

Living in the southeast means a longer backyard grilling season and more chances to impress family and friends with fresh, new recipes. Get the coals ready and try this unique dish featuring salmon filets drizzled with an ancho chili pepper sauce infused with jerk marinade. It's direct from Chef Thomas Lazlo, Executive Chef at SeaWorld Orlando's Sharks Underwater Grill.

Salmon Filet in Ancho Pepper Chili Buerre Blanc Sauce

Ingredients

4 Wild Alaskan salmon filets (1/2 pound each)

Chef's note: This recipe calls for Wild Alaskan grilled salmon filets. This type of salmon - also served at Sharks Underwater Grill - comes from responsibly fished areas in the wild, a practice that helps to conserve the overfished salmon population.

2 tbsp of fresh parsley (as garnish)

Ancho Chili Puree:

¾ cup granulated sugar

2 ½ cups light brown sugar

1 ½ pounds ancho chili peppers

1 tbsp jerk rub marinade

7 cups hot water

Ancho Chili Buerre Blanc (5-6 servings):

1 ½ cups heavy cream

½ cup ancho chili puree

2 oz butter (room temperature)

2 tbsp cornstarch

2 tbsp cold water

Preparation

Ancho Chilis:

Soak chili peppers in hot water for 30-45 minutes. After peppers have soaked, add brown sugar, granulated sugar and jerk marinade; let stand for five minutes. Then place mixture in a food processor and puree. Strain mixture through a fine strainer. Store in a sealed container and refrigerate.

Grilling the salmon:

Place salmon filets on a heated grill and cook to an internal temperature of 130 - 135 degrees.

Season with salt and pepper.

Ancho Chili Buerre Blanc sauce:

While salmon is grilling, mix 1 ½ cups heavy cream with ½ cup ancho chili puree. Mix 2 tbsp cornstarch with 2 tbsp cold water and stir into sauce. Cook on medium - high heat and constantly stir until sauce starts to thicken. Once sauce is thickened (coats the back of a spoon) remove from heat and whip in the 2 oz of butter.

Final preparation:

Once salmon filets are grilled, place each filet on a serving plate. Using a small spoon, gently pour the ancho chili buerre blanc sauce over the top of each salmon filet. Place fresh chopped parsley on each filet as garnish. If desired, sprinkle extra parsley lightly over entire serving plate. Serve salmon filets with a selection of fresh vegetables and potatoes to accompany your new SeaWorld-inspired recipe.

“Sharks Underwater Grill” is an upscale restaurant that immerses park guests in the underwater world of sharks. The full-service eatery features a “Floribbean-style” menu with an emphasis on fresh seafood, a children's menu, and delectable desserts and coffees. Open daily from 12 p.m. until park close, Sharks Underwater Grill accepts priority seating arrangements by calling (407) 351-3600 or by visiting the restaurant inside the park.