Salmon Quenelles

Glacier Brewhouse

From Executive Chefs Scott Hoskinson (2001) & Farrokh Larijani (2000)
Glacier Brewhouse

Pink salmon with jalapenos, cilantro and pepper jack cheese, breaded, pan-seared and served with jalapeno aioli and avocados

Serves 2

5 avocados slices per serving
1 1/2 oz. shredded red cabbage per serving
-marinated in rice wine vinegar and sugar lemon garnish; cilantro sprigs garnish

Quenelle ingredients:
1 1/2 cups canned Alaska salmon
2 Tbs. yellow onions-fine dice
2 1/2 oz. finely grate pepper-jack cheese
2 Tbs. real mayonnaise
2 tsp. minced jalapenos
2 Tbs. crushed panko crumbs
1 1/2 tsp. chipotle pepper
1 Tbs. chopped cilantro
1 Tbs. minced red pepper
1 egg white beaten

Jalapeno Aioli:
2 cups mayonnaise
1 tsp. minced garlic
1/2 tsp. cayenne pepper
3 Tbs. jalapenos-1/8″ minced
2 oz. red onions-1/8″ minced
2 tsp. lime zest
1 1/2 Tbs. cilantro
1/4 tsp. B.H. seasoning
1 squeeze of lime
1 tsp. chili powder

Procedure:
Flake the salmon meat in a stainless steel bowl. Add all ingredients except egg whites & the panko crumbs. Mix thoroughly. Pour in egg whites & sprinkle with panko crumbs and incorporate. Bread in a 50/50 panko and corn meal breading and freeze until firm. Deep fry (or fry in peanut oil) from the frozen state. Fan out avocados and top with shredded marinated cabbage. Place small dollop of Aioli at base of cabbage. Rest each well-drained Quenelle on top of Aioli. Garnish with lemon slice and cilantro and serve immediately.