|
February 9, 2009, at sea: Prior to our arrival at the San Benitos Islands we encountered a large
aggregation of fin whales (12-15) which included several juveniles. It was an
excellent and unusual sighting: groups of this many fin whales are not often
encountered off the West Coast of Baja, or even in the Sea of Cortez.
These finbacks were easy-going and allowed us to get quite close. They even
approached us for some close
“fly-bys.” Fin whales feed primarily on small schooling fishes, and we
|
watched the whales search for food. We were treated to a quite a show watching
them lunge feed.
We spotted spouts from other large whales but didn’t have time to approach all of them to obtain positive identifications. Many, if
not all, were likely more fin whales.
|
Preheat over to 350°. Toast almonds until light brown, then cool. In food processor, pulse toasted
almonds and sage to coarse crumbs. Add salt and pepper.
Brush salmon fillets with olive oil and coat with almond-sage crumbs. Cook at
350
° until the juices run clear (about 15-20 minutes).
Dice onions and peppers. Saute in a medium saucepan with butter about
1 minute. Add wine, cumin and curry powder. Cook until soft and liquids are released. Puree mixture in food processor, then strain through a fine sieve.
1 minute. Add wine, cumin and curry powder. Cook until soft and liquids are released. Puree mixture in food processor, then strain through a fine sieve.
 | ||
salmon on top
of a small
puddle of warm
coulis. Garnish
with chopped
green onions and serve with rice and seasonal veggies.
—Chef Charles
Almond- and Sage-Crusted Salmon
with Red Pepper Coulis
with Red Pepper Coulis
four 5- to 6-oz salmon fillets
1 cup toasted almond
1/4 cup fresh sage
olive oil
salt and pepper
1 cup toasted almond
1/4 cup fresh sage
olive oil
salt and pepper
Red Pepper Coulis
3 red peppers, seeded
1/2 cup yellow onion
1/2 cup white wine
1/2 tsp cumin
1/4 tsp curry powder
1 T butter
1/2 cup yellow onion
1/2 cup white wine
1/2 tsp cumin
1/4 tsp curry powder
1 T butter
