JB Parkers’ Macadamia Nut Crusted Salmon with Sweet Potato Lobster Pancakes & Creamed Spinach 

Macadamia Nut Crusted Salmon

Oil 2-4 oz

Salmon Fillet 6 to 8 oz

Macadamia Nuts 4 oz

Seasoned Bread Crumbs 4 oz

Flour 4 oz

Egg 2 ea

Milk 1 cup

In a food processor combine macadamia nuts and bread crumbs. Process until nuts are medium fine.

Dip salmon fillet in flour, coat evenly and shake off. Dip in egg until fully coated with egg. Dip into nut mixture and coat evenly patting it tight to the fillet.

Heat oil in pan. Brown salmon for 1 minute and flip. Brown 1 minute. Place in a 350 degree oven for 15 to 20 minutes until cooked to desired doneness,

Sweet Potato Lobster Cakes

Oil 2 oz

Shredded Sweet Potato 6 oz

Shredded Chef Potato 6 oz

Beaten Egg 2 to 3 large

Flour 4 tbsp

Chopped Scallion 3 ea

Chiffonade Fresh Basil 10 leaves

Lobster Meat 4 -6 oz

Salt TT

White Pepper TT

Old Bay Seasoning TT

Cayenne Pepper TT

Mix all ingredients except for oil. Mixture should be wet but not dripping. Heat oil. Add 2 oz of potato mixture and lightly flatten into pancake. Cook until browned and then flip. Brown second side and remove from heat. Place in a 350 degree oven for 10 to 15 minutes until potato is cooked through.

Creamed Spinach

Oil oz

Baby Spinach 12 oz

Minced Garlic oz

Chopped Shallots 1 oz

White Wine 2 oz

Heavy Cream 8 oz

Salt TT

Black Pepper TT

Heat oil in pan. Add garlic and shallot and cook I minute. Add spinach. Cook until spinach starts to wilt. Add wine. Cook 1 minute. Add cream and cook until cream is thick and spinach is wilted. Season with salt and black pepper to taste