[onlypaid]
by Chef Dewayne Rose
Summary: Blackened Salmon Fillet Topped with Micro Greens Served with Creole Style Vegetables
Cooking time (duration): 8
Number of servings (yield): 2
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Ingredients
- ¼ Cup Red Pepper
- ½ Cup Frozen Corn
- ½ Cup Cherry Tomatoes Halved
- ½ Cup Onion Chopped
- ½ Cup Celery Chopped
- 1 Tsp. Volcanic Salt
- Black Pepper
- Corn
- Cornbread
- Black Rose Spice Blend (Dewayne Rose’s Special Blend)
- 3 Tbsp. Olive Oil
- ¼ Cup Chicken Stock
- 3 6oz Salmon Fillets
Instructions
- Render pan hot with Olive Oil
- Combine onions and celery in pan, and saute until translucent
- Add tomatoes, red peppers, and corn
- Add chicken stock, and let simmer
- Roll salmon fillets in black rose seasoning or blackened seasoning
- Remove creole from pan, set aside
- Introduce salmon fillets to pan with oil
- Sear salmon on both sides until a medium to medium well is reached
To Serve:
- Spoon creole into center of serving bowl
- Slice cornbread piece in half, and place pieces over top of creole
- Place salmon fillet on top of cornbread
- Top salmon fillet with micro greens, and drizzle with olive oil
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