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:
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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.