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BLACKENED SALMON WITH CILANTRO LIME RICE & AVOCADO JALAPENO MOUSSE  (6 servings) 

BLACKENED SALMON
6, 6oz      SALMON FILETS, skin on
1/3 C       OLIVE OIL
4 ½ t        BLACKENED SEASONING
                KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
 
Preheat your broiler to 500 degrees. Line a baking sheet with aluminum foil. Pour the olive oil on the foil lined baking sheet and spread with a pastry brush until evenly coated. Place the salmon, skin side down on the baking sheet and season with salt and pepper. Sprinkle ¾ teaspoon of blackened seasoning atop each filet. Place under the broiler for 8-11 minutes depending on the thickness of the salmon, turning the pan half-way through. Remove from oven and let rest for 5 minutes. Place the salmon filet atop the cilantro lime rice and top with microgreens.

CILANTRO LIME VINAIGRETTE 
1 ½  C              FRESH CILANTRO, rough chopped
¼ + 1/8  C      FRESH LIME JUICE
1 C                  OLIVE OIL
1 ½ t               GARLIC, minced
¾ C                 SHALLOT, rough chopped
                        S&P TT

2 oz               MICROGREENS
 
Place all of the ingredients in a blender and puree until smooth. Season to taste with salt and pepper. Reserve one cup of the vinaigrette for the rice. Place the microgreens in a bowl and add 1 teaspoon of vinaigrette at a time to the microgreens, tossing until evenly coated adding more vinaigrette if necessary.

CILANTRO LIME RICE
3 C       JASMINE RICE 
6 C      WATER
1/2 t    SALT
1 C       CILANTRO LIME VINAIGRETTE 
1          CAN, BLACK BEANS, rinsed 
½ C     ROASTED & SALTED PUMPKIN SEEDS
 
Cook the rice according to package instructions, checking for doneness early to avoid overcooking. Fluff with a fork and add cilantro lime vinaigrette, black beans and pumpkin seeds. Stir gently to combine. Place approximately 3/4 cup of seasoned rice on each plate.
 
AVOCADO JALAPENO MOUSSE 
1/4 C       SOUR CREAM
1/8 C       FRESH LIME JUICE
1               RIPE AVOCADOS, pits removed, scoop flesh from peel and discard outer peel
2 T           FRESH JALAPENO, minced (seeds and membrane removed)
1/2 C       HEAVY WHIPPING CREAM
                 S&P TT 
 
Place all of the ingredients in a blender and puree until thick and smooth. Season to taste with salt and pepper. Place the mousse in a piping bag and garnish the plate with dollops of mousse. 

BLOOD ORANGE SORBET

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