| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Clprime1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Tropicana orange juice |
|
|
Zest and juice of 2 oranges; zest finely chopped |
| 1 |
tb |
Finely chopped rosemary |
| 1/4 |
c |
Sugar |
| 1 |
lb |
Butter |
| 1 |
lg |
Portobello mushroom cap; under-side cleaned |
|
|
; the stem removed, |
|
|
; and thinly sliced |
| 1 |
tb |
Unsalted butter |
| 1 |
lg |
Handful mixed greens; spring mix or |
|
|
; mesclun |
|
|
Salt and pepper to taste |
| 2 |
oz |
White wine |
| 4 |
|
Salmon fillets; (6-ounce) |
|
|
Salt and pepper to taste |
|
|
Cajun spice to taste |
| 2 |
tb |
Canola oil |
INSTRUCTIONS
ORANGE-ROSEMARY BUTTER
WILTED GREENS
BLACKENED SALMON
Reduce all the above the ingredients down to approximately 1/2 cup and
chill the reduction. When chilled, incorporate the reduction into 1
pound of butter, using a food processor. Remove to a bowl and
refrigerate until needed.
WILTED GREENS:
In a medium saute pan over high heat saute the mushrooms in butter
until well browned. Season with salt and pepper. When the mushrooms
are cooked, add the greens and deglaze the pan with white wine.
BLACKENED SALMON:
Season the fillets with salt and pepper and Cajun spice.
Heat the canola oil in a cast iron skillet until very hot, almost
smoking. Carefully add the salmon fillets and blacken them,
approximately 3 minutes per side. Turning only once per side.
TO ASSEMBLE THE DISH:
Place the blackened salmon on top of the wilted greens and mushrooms,
and top it with 1 teaspoon of the orange-rosemary butter. Serve with
your favorite wild rice blend and honey-glazed carrots.
Converted by MC_Buster.
Per serving: 4665 Calories (kcal); 431g Total Fat; (82% calories from
fat); 144g Protein; 59g Carbohydrate; 1379mg Cholesterol; 4230mg
Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 2 Vegetable; 0
Fruit; 81 1/2 Fat; 3 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0027
Converted by MM_Buster v2.0n.
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