Waffled Salmon with Spicy Orange Maple Sauce
Chef Dan Duris
For a unique take on waffles that will appeal to seafood fans, chef Duris dips salmon fillets in batter and cooks them on a waffle iron at his cafe in Lincoln, N.H. The format—as well as the combination of sweet, spicy and savory flavors—jumps on the growing breakfast-for-dinner trend. The dish won first prize in the 2016 Neighborhood to Nation Recipe Contest honoring hometown independent restaurants.
Spicy orange maple sauce
1 cup carrots, peeled and finely chopped
1 cup celery, finely chopped
1 cup each green, red and yellow bell peppers, finely chopped and seeded
1/3 cup jalapeno pepper, finely chopped and seeded
1/3 cup garlic, finely chopped
1 cup maple syrup
1 cup orange juice
1 cup olive oil
1/4 cup sherry vinegar
1/4 cup honey
1 tsp. red pepper flakes
1 tsp. ground black pepper
1 tsp. kosher salt
4 cups water, at room temperature, divided
8 oz. butter
7 cups Belgian Waffle Mix
36 salmon fillets (about 13 lbs.)
36 orange slices
- In large saucepan, combine all ingredients for spicy orange maple sauce. Cook over medium heat 40-50 minutes, stirring occasionally until sauce is reduced by half and syrupy. Cover and keep warm.
- Prepare waffled salmon: In small saucepan, combine 1 cup water and butter; cook on low heat just until butter is melted. Remove from heat and set aside.
- Place remaining 3 cups water and eggs in large bowl; mix with wire whisk until blended and frothy.
- Add waffle mix; whisk until batter is smooth. Add water-melted butter mixture; whisk until blended.
- Preheat waffle iron to 375 F. Dip salmon fillets into batter to thoroughly coat; place on waffle iron.
- Close lid and press gently to close as much as possible; bake 3 1/2 to 4 minutes or until waffle crust is golden brown.
- To serve, place waffled salmon on individual serving plate and top with about 1 ounce ladle of sauce; garnish with orange slice.