Recipe Friday: Hotel Adeline's Selfmade Salmon

Written by Marilyn Hawkes Category: Recipes Issue: March 2018
Pin It

adelinesalmonINBack in January, Hotel Adeline quietly opened in Old Town Scottsdale. The new hotel has a hip vibe reminiscent of Hotel Valley Ho and a stellar view of Camelback Mountain, if you're lucky enough to be poolside. The property also has two promising restaurants – Good & Proper, a casual café with breakfast and lunch menus, and Selfmade, the hotel's full-service dinner restaurant.

Hotel Adeline's executive chef Justin Landeis shares a recipe for grilled salmon from Selfmade's menu. It's a simple recipe, he says, but the achiote butter can be a little tricky. His tips? Make sure the butter doesn't get too hot or it will separate. Also, when pureeing the lentils, don't get carried away. They should have the consistency of refried beans.

Landeis is a big fan of this recipe because he likes the way the achiote butter pairs with the refried lentils. "And it's a healthy take on Mexican refried beans."

Selfmade Grilled Salmon
Serves 2
2 pieces of salmon
Arugula for garnish

Peppadew Pesto
¼ cup Peppadews (brand name of sweet piquanté peppers), chopped
1 tbsp. garlic, minced
1 tbsp. lemon juice
Zest of half a lemon
2 tbsp. pistachios, chopped
3 tbsp. olive oil
Combine and blend all ingredients in food processor until coarse. You can also hand chop.

Refried Lentils
½ onion, chopped
1 stalk celery, chopped
½ carrot, chopped
5 crimini mushrooms, chopped
1 bay leaf
1 cup lentils
3 cups water
Salt to taste
Sweat all vegetables on stove until tender. Add water, bay leaf and lentils. Bring to a simmer and cook until lentils are tender. Remove bay leaf. Puree coarsely.

Achiote Butter
1 tbsp. achiote paste (available in Latin aisle of most grocery stores, or make your own)
Juice of 2 limes
1 stick of butter, cubed
1 tbsp. water
Blend achiote paste with lime juice. Bring water to a simmer and then whisk in butter a few cubes at a time until fully melted. Whisk in achiote and lime mixture. Season.

Grill salmon with olive oil, salt and pepper, turning every 2 minutes for a total of 8 minutes cooking time. Place refried lentils at the base of the plate. Spoon achiote butter over the lentils. Place salmon on top of lentils. Dress arugula with the peppadew pesto to garnish.