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