Recipe from Chef Jason Dady, Restaurant Insignia, San Antonio / Featured Chef at the 2010 New World Wine & Food FestivalMojo1 ounce garlic 2 tablespoons smoked paprika 2 tablespoons cumin powder 1 teaspoon cayenne 2 ounces sherry vinegar 4 ounces olive oilBlend together the garlic, paprika, cumin, cayenne, sherry vinegar, and olive oil to make a paste. Reserve.Salmon4 pounds salmon filets 2 ounces olive oil salt and pepper to tastePreheat 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 Spinach8 ounces Spanish chorizo 8 ounces cold butter 2 pounds baby spinach 2 ounces pine…
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