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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

Directions 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.

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