Salmon Pina Colada Ocean Room Restaurant San Diego Recipes

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SALMON PINA COLADA RECIPE



Salmon Pina Colada Recipe image

About: This delightfully and refreshing salmon cocktail takes the traditional piña colada flavor and adds a tropical mango twist. Chef Felix Frias has created a mixture that is full of coconut and mango flavor, yet still subtle enough to let the salmon shine through all its fruitful glory. Chef Frias's Salmon Piña Colada is perfect for any occasion like an outdoor party or a backyard brunch. The Salmon Pina Colada is an easy creating that will impress seafood lovers alike.

Provided by Restaurant Agent Inc.

Categories     Recipemealtype object (5)     Recipedishtype object (1)

Yield 4

Number Of Ingredients 9

Recipemainingredient object (186)
3 oz. fresh salmon, diced
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. red bell pepper, finely diced
1 tsp. green bell pepper, finely diced
1 Tbsp. coconut milk
1/4 C. mango, diced
2 slice(s) endive and orange, for garnish

Steps:

  • Salmon Pina Colada In a glass mixing bowl, combine salmon, lime juice, and orange juice and marinate for 30 minutes. Drain well, and add the red bell pepper, green bell pepper, mango, and coconut milk. If desired, garnish with endive and a slice of orange. Chill. To serve, transfer mixture to a cocktail glass and garnish with endive and orange slices.
  • In a glass mixing bowl, combine salmon, lime juice, and orange juice and marinate for 30 minutes. Drain well, and add the red bell pepper, green bell pepper, mango, and coconut milk. If desired, garnish with endive and a slice of orange. Chill. To serve, transfer mixture to a cocktail glass and garnish with endive and orange slices.
  • includes 30 minutes resting time

THE ORIGINAL PIñA COLADA



The Original Piña Colada image

I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy!

Provided by Nif_H

Categories     Beverages

Time 10m

Yield 16 serving(s)

Number Of Ingredients 5

48 ounces pineapple juice
15 ounces coconut cream (Coco Lopez or Goya brand)
10 ounces water (if you use ice in a blender, do not add water)
bacardi rum
cherry and pineapple chunk (to garnish)

Steps:

  • Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good piña colada.
  • Pour rum to taste in individual glasses then add frozen mix to serve.
  • Decorate with cherry and pineapple chunks to garnish (optional).

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