Verlaque Recipe Challenge

Over the last few months I have made no less than four original recipes using wonderfully proudly South African ingredients from Verlaque.

From the first time I tasted their Persian Pomegranate Concentrate, I knew that this was something my kitchen would never be without. After attending the Cape Town Food Bloggers Conference, I received a free bottle of Infused Balsamic Reduction with  Preserved Cranberries and fell in love all over again.

So when Verlaque  announced a competition open to bloggers and requested a recipe using one of their products, I was in recipe creation over-drive! Lucky for me I have my step-son staying with us and his love for food creation is as enthusiastic as mine, so I had a unfair advantage of "two heads being better than one".

Together we came up with this scrumptious Dukkha Encrusted Salmon with a Cucumber Spaghetti Salad

 Dukkha Encrusted Salmon
Serves 2

2 Salmon Fillets (skin on and bones removed)
60ml Infused Balsamic Reduction with Sundried Mango & Chili
Zest and Juice of 1 Lime
1" Piece of Peeled Ginger Grated
100ml of Dukkha (I used a dukkha with a chilli, sesame seeds, almonds and hazelnuts)

Marinade the salmon in the Infused Balsamic Reduction with Sundried Mango & Chilli, the zest, lime juice and ginger for about 1 hour.
Preheat your oven to 200°C.
Remove the salmon from the marinade, and shake off the excess and wipe the skin.
Lay the fillet, flesh side down in the dukkha and cover with dukkha - pressing gently into the flesh.
Using a pan which is oven proof, heat a little olive oil.
Place the salmon in the oil, skin side down and fry for about 2 minutes, until it starts to caramelize.
Place in a hot oven and roast for a further 7-12 minutes, depending on the thickness of your fish.
Leave to rest for 2 minutes and serve with the salad below and extra dukkha pounded fine.

Cucumber Spaghetti Salad with Infused Balsamic Reduction with  Preserved Cranberries

½  Cucumber (cut into julienne - I have this gadget )
¼ Red Onion, sliced very thin
1 Green Chilli, cut into very thin slices (optional)
6 Baby Tomatoes cut into ¼'s (I use 3 red and 3 yellow)

30ml Fresh Coriander leaves
30ml Infused Balsamic Reduction with  Preserved Cranberries

Mix all the the ingredients together just before serving.
Make sure you place the chilli on top for those who might want to pick them out.