| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Homemade mayonnaise |
| 1/4 |
c |
Chopped cilantro |
| 1 |
ts |
Minced garlic |
| 1/3 |
c |
Finely-chopped red onion |
| 1/3 |
c |
Finely-chopped celery |
| 2 |
lb |
Unpeeled new potatoes; cooked, quartered |
| 2 |
tb |
Olive oil |
| 4 |
|
Salmon fillets -; (6 oz ea) |
| 1 |
c |
Sugar; (in a pie tin) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Fresh cilantro sprigs; for garnish |
|
|
Parsley; for garnish |
INSTRUCTIONS
In a mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and
celery together. Mix thoroughly. Fold in the new potatoes, carefully not to
break up the potatoes. Season with salt and pepper. Refrigerate for 1 hour.
Season each fillet with salt and pepper. Dredge the salmon in the sugar. In
a saute pan, heat the olive oil. When the oil is hot, caramelize the salmon
for 2 to 3 minutes on each side for medium-rare. Remove from the pan. Place
the potato salad in the center of the plate. Lay the salmon against the
salad. Garnish with fresh cilantro sprigs and parsley. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2330 broadcast 06-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-06-1997
Recipe by: Emeril Lagasse
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