MINNEAPOLIS — Downtown Minneapolis has come back to life this summer and rooftop patios are filled up nearly every night.
The Hewing Hotel not only has a great view, but a fabulous new rooftop menu as well.
Chef Marque Collins is the executive chef and joined KARE 11 News Saturday to share one of the new dishes, Salmon Aguachile.
Recipe: Salmon Aguachile
Ingredients:
Salmon, sliced thin
English cucumber, sliced thin
Jalapeno, sliced thin
Radish, sliced thin
Cilantro leaves
Aguachile sauce
Aguachile sauce
Lime juice, 4oz
Garlic cloves, 2ea
Cilantro, 1 bunch
Jalapeno seeded and chopped, 2 ea
Serrano seeded and chopped, 1 ea
English cucumber, 1 ea
Neutral oil, 4oz
Salt
Slice salmon and vegetables thin with a sharp knife or use a Japanese mandolin slicer.
For the Aguachile sauce, combine all ingredients (except the oil) in a blender. Start the blender on low, then slowly raise the speed to full. Once everything is blending smoothly, stream in the oil. After blending, taste and add more seasoning as desired.
Top salmon with sauce and serve chilled.
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