Frankie Rowlands Kitchen: Cuban Spiced Salmon

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Executive Chef Ted Polfelt, and Sous Chef Jenna Begley from 419 West join Brittany and Alan in the kitchen to make Cuban Spiced Salmon.

Here's the recipe:

Cuban Spice Rub

1 T lime juice

1 T orange juice

1 tsp cumin

1 tsp paprika

1/4 tsp cayenne

1 T kosher salt

MOP: Combine

Creme Friache

16 oz. heavy cream

1 oz. cultured buttermilk

4 oz. lime juice

TT salt and pepper

MOP: Combine in a glass jar covered in cheesecloth and let sit in a dry place a room temp out of the sun for 24 hrs. Then refrigerate for 12 hrs. And seal with lid. Add lime juice and season to taste.