Blackened Salmon Salad

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Prep Time:

Cook time:

Serves: 6 to 8

Description[edit]

Fresh, Southwestern salad using Buddha's hand citron, salmon and a chile sorbet. This was published in our daily paper yesterday (5-12-10) from Chef George Quilty at the Orange Blossom Junction in Exeter, CA.

Ingredients[edit]

Cajun spice seasoning[edit]

Avocado chile sorbet[edit]

Simple syrup[edit]

  • 2 cups water
  • 2 cups sugar

Buddha’s hand citron vinaigrette[edit]

Blackened salmon[edit]

Procedures[edit]

Simple syrup[edit]

  1. Combine water and sugar in pan, bring to a boil for 1 minute.

Cajun spice seasoning[edit]

  1. Mix together and store in sealed jar in cool, dry place.
  2. To use, pour into pan or serving bowl to dip fish into.

Avocado chile sorbet[edit]

  1. Combine avocado, chiles, simple syrup, lime juice and tequila and freeze in an ice cream machine according to machine directions.

Buddha’s hand citron vinaigrette[edit]

  1. Combine shallot, honey, vinegar and mustard in a blender and mix well.
  2. With blender running, slowly pour in olive oil until well-blended.
  3. Add Buddha’s hand citron zest and salt and pepper to taste.

Blackened salmon[edit]

  1. Heat a large cast-iron frying pan to very hot.
  2. Dip six to eight salmon filets in drawn butter.
  3. Cover completely on both sides with Cajun seasoning.
  4. Put salmon in hot frying pan and cook 2-3 min to desired doneness.

To serve[edit]

  1. Toss farm-fresh greens with Buddha’s hand citron vinaigrette and put on a plate.
  2. Place blackened salmon on top of greens.
  3. Spoon one small scoop of sorbet on top of fish.
  4. Garnish with shredded carrots, diced tomatoes and chow mein noodles or thinly-sliced, fried tortilla strips.


References[edit]