Chef Roberto Madrid deseo at The Westin Kierland Resort & Spa

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deseo NEW Menu Items for 2013 Click for interview with Chef Madrid

Ingredients: 2 oz Tuna, diced 2 oz Salmon, diced 2 oz Hamachi, diced 5 Pickled Jalapenos 2 oz Rainbow Sauce (See Below Recipe) a Lime, Juiced Oil-Mustard 1 pinch of Sesame Seed Micro cilantro for garnish Procedure: 1. Combine the salmon, and hamachi and toss with fresh lime juice (2Tbs.) and marinade for 1 minute 2. Add 2 oz of the rainbow sauce. 3. Separately combine the tuna with mustard oil and season with salt and pepper 4. Layer the hamachi on the bottom of the plate then top with Salmon, and finally top with tuna, garnish with jalapenos, sesame seeds sesame seeds. Rainbow Sauce 1 oz Soy Sauce-White A Lime, juiced Lemon Oil Oil-Mustard 1 pinch Chive, Minced Red Onion, Brunoise 1 pinch of Cilantro, Minced 1 oz Red Bell pepper, Brunoise 2 oz Fresh orange juice Combine all ingredients Pairs Well With:

Pinot Gris

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