As beautiful as it is delicious, Chef Isley’s Salmon Rose is the perfect recipe to impress your holiday guests.
To make the pineapple glaze, prepare 2 pineapples by cutting into 1/2 inch pieces. Combine the pineapple pieces with 2 cups of sugar, 3 cups of rice wine vinegar, 2 tablespoons of pickled ginger and 1/2 cup of chopped cilantro. Bring to a boil. Reduce heat to low and let simmer 3-4 hours. Next, assemble the salmon roses by arranging the smoked salmon (approximately 1 oz.) on top of each naan dipper. Pour approximately 3/4 teaspoon of pineapple glaze over each rose and top with 1/4 teaspoon of caviar