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Waffled Salmon with Spicy Orange Maple Sauce

Serves36
IngredientsSeafood
Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
Waffled Salmon with Spicy Orange Maple Sauce

Chef Dan Duris
Gypsy Cafe
Lincoln, N.H.

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.
 

Ingredients

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

Waffled salmon
4 cups water, at room temperature, divided
8 oz. butter
6 eggs
7 cups Belgian Waffle Mix
36 salmon fillets (about 13 lbs.)
36 orange slices

Steps

  1. 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.
  2. 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.
  3. Place remaining 3 cups water and eggs in large bowl; mix with wire whisk until blended and frothy.
  4. Add waffle mix; whisk until batter is smooth. Add water-melted butter mixture; whisk until blended.
  5. Preheat waffle iron to 375 F. Dip salmon fillets into batter to thoroughly coat; place on waffle iron.
  6. 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.
  7. To serve, place waffled salmon on individual serving plate and top with about 1 ounce ladle of sauce; garnish with orange slice.

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