small fennel bulb, finely chopped
cashews or walnuts
dried apricots, chopped
cooked green split peas
cooked yellow split peas
xtabentun liquor (honey based -
use spiced rum if not available)
HEAT butter and oil in a wok. Add the fennel
bulb and stir-fry until soft, then add nuts, raisins, cranberries, and apricots.
ADD the green and yellow peas, and the X’tabentun liquor. Let the alcohol evaporate, then season with salt and pepper.
MASH the coriander seeds in a stone mortar.
COVER the salmon fillets with the coriander seed powder, salt, and pepper.
HEAT a pan with olive oil and fry the fillets until they reach desired doneness. Set aside.
CRUSH the fresh cilantro coarsely in the mortar and place on top of the salmon.
PLACE the stir-fry of split peas and dried fruits as the base inside the plate. Place the
salmon over top and serve.
Based on a serving of 1/6 of recipe
Energy: 580 calories
Protein: 50 g
Fat: 28 g
Saturated Fat: 7 g
Cholesterol: 135 mg
Potassium: 1637 mg