Chef Erasmus "Razz" Kamnitzer serves up dishes with so much flavor and flair at Razz's Restaurant that we're tempted to order takeout, plate the dishes at home, and pretend they're our own.
Today Razz shares his recipe for Cashew & Rosemary Encrusted Salmon with Hibiscus-Lime Sauce so that we don't have to take such drastic (and deceitful) measures to impress our next dinner guests.
While our plating might be a
little lot less extravagant than Razz's masterpiece at right, lucky for us, the simple flavor combinations that make this dish sing are hard to mess up, no matter what it looks like.
Check out the easy-to-make dazzler that serves four after the jump.
Cashew & Rosemary Encrusted Salmon with Hibiscus-Lime Sauce
What You'll Need:
4 6-oz salmon filets, skinned & boned
½ cup flour, seasoned with salt & pepper
2 eggs, beaten
½ cup cashew nuts, raw & ground
⅓ cup coconut, shredded natural
2 Tbsp. rosemary, chopped fresh
⅓ cup Panko (Japanese bread crumbs)
½ cup olive oil
2 Tbsp. shallots, chopped
3 Tbsp. hibiscus flowers, dry (available at any Spanish or oriental markets)
2 each limes, juice only
4 Tbsp. dry white wine
½ cup heavy cream
8 oz. butter, room temperature
What You'll Do:
In a mixing bowl, combine cashew nuts, coconut, chopped rosemary, and breadcrumbs.
Dredge the filets of salmon in flour, then dip in beaten eggs.
Next roll the filets in the cashew, coconut, rosemary, and breadcrumbs mixture.
In a frying pan with hot olive oil, pan fry salmon filets to desired degree of wellness and set aside.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
For the preparation of the Hibiscus-Lime Sauce:
Pour off the excess the olive oil, keeping 1 Tbsp. to sauté the shallots & hibiscus flower.
Add white wine and reduce until almost dry.
Add the heavy cream and reduce half of its volume.
Lower the heat and gradually add the butter, whisking at all times, alternating with the lime juice until thoroughly incorporated.
Adjust the seasoning with salt & pepper.
Cut the each of the encrusted salmon filets diagonally in two or three slices. Plate the fish with the sauce, and serve. Voila! You have one of Razz's on-the-fly creations fresh in your own kitchen.
Still lacking that magic touch? Reserve barstools at Razz's for dinner, and ask Razz to whip you up something special. The dinner conversation alone will be worth the trip; the fabulous food is an added bonus.