| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Cajun |
Crook1 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Fresh salmon |
| 1 |
ts |
Cajun seasoning |
| 1 |
tb |
Peanut oil |
| 1 |
oz |
Smoked salmon pieces; (diced) |
| 1 |
oz |
Scallions; (diced) |
| 3 |
oz |
Tomatoes; (diced) |
| 1 |
oz |
Capers |
| 3 |
oz |
White Zinfandel |
| 2 |
oz |
Heavy whipping cream |
| 1 |
|
2 ounces who butter |
|
|
Fresh ground black pepper |
| 3 |
oz |
Mashed potatoes |
INSTRUCTIONS
Sprinkle the seasoning on the fresh salmon. Heat a cast iron pan to
smoking. Cook salmon lightly on both sides (prepare salmon to
temperature i.e.: medium rare, medium, etc...).
In a separate pan, add with peanut oil and scallions, tomatoes,
capers and smoked salmon. Deglaze with White Zinfandel. Add heavy
cream and butter. Reduce until thick rich consistency.
To prepare the final dish, put the mashed potatoes in the center of
plate. Place salmon on top and place sauce on the side of salmon
(like a moat).
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