Surf and Turf

Most of the time this dish consists of lobster and steak but here is my version of this fun combination.

1 pound wild caught sockeye salmon
2 tablespoons black pepper cooking sauce
1 tablespoon apple cider vinegar
1 teaspoon salt and cumin
1/2 teaspoon black pepper
1 large clove garlic minced

1 cup whole wheat flour
1/2 cup semolina flour
1 teaspoon salt
3/4 cup water
1 pound ground chuck (80/20)
1/2 onion minced
1/4 red, yellow, and orange bell peppers chopped
1/2 green bell pepper chopped
3 tablespoons house seasoning

1 tablespoon butter melted
1 tablespoon olive oil

1 large egg
1 teaspoon water
Chopped almonds

In a small mixing bowl combine the salt, pepper, cumin, pepper cooking sauce, vinegar, olive oil and garlic. Place the salmon fillet in a freezer zipper bag. Pour the marinade in the bag with the fish. Seal the bag well and rub the marinade into the fish. Place this in the refrigerator for at least 30 minutes (1hour is better). Add the onions and peppers to a large heavy bottom skillet over medium heat with a drizzle of olive oil. Let this cook for 5 minutes. Add the garlic and the spices let this cook for a minutes add the beef and brown. Once the meat is brown remove from the heat. Spoon out the grease and set aside to cool at room temperature. Place the flour, semolina and salt in a stand mixer with a hook attachment. Start it on low speed and slowly add the water until a dough ball forms and pulls away from the sides. Let this run for 5-7 minutes. Remove the dough from the bowl and rub with the butter and oil mixture. Cover with wax paper and let rest for 10 minutes. After resting the dough rub your hands with the butter and oil and pinch off 1 inch balls from the larger dough ball. Coat these with the oil and cover again. Let these rest for another 10 minutes. Once rested rub a plate with the butter and oil, flatten the dough balls one at a time on the plate keeping your hands oiled. Once you have the dough flat fill it with 2 tablespoons of the beef mixture. Roll the dough like a cigar then coil it around itself and place on a baking sheet. beat the egg and water together and brush the tops of the m'hencha with the mixture and top with chopped almonds if desired. Place the salmon in a baking dish and put both pans in a 375 degree oven for 35-40 minutes and enjoy! For more on this recipe or any others please email me at alesia.leach@gmail.com