Blackend Medallions Of Salmon Over Blue Home Fries And Blueberry And Citrus Vinaigrette
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Cayenne Pepper1 cup
Paprika1 cup
Garlic Powder1 cup
Ground Black Pepper2 tbsps
Onion Powder2 tbsps
Oregano (dried)2 tbsps
Dried Thyme1 tbsp
Peanut Oil1 large
Shallot (diced)1 cup
Olive Oil1 medium
Onion (diced)2 tbsps
Thyme (fresh, picked)1 tbsp
Garlic (chopped)1.5 cups
PeanutDirections:
1
For the Cajun spice mix, combine ingredients and store in a jar until ready to use
2
For the salmon, heat a nonstick skillet to almost smoking
3
Coat 2 sides of salmon in spice mix
4
Add oil to skillet and place salmon, on a spiced side down in skillet, turn salmon to the other side when spices start to blacken
5
If you like well done, transfer skillet to a 375 degree preheated oven for 3 minutes
6
For the blueberry vinaigrette, In a small pan reduce the juices of the blueberries and orange by half
7
Let cool, add lemon juice and shallots, 1/2 teaspoon each, chopped zest of orange and lemon
8
Stir in olive oil and season with salt and pepper to taste
9
Bring vinaigrette to room temperature before using
10
; For the potatoes, put diced potatoes on a dish or in a bowl and cover with plastic wrap
11
Place in microwave on and cook on full power for 4 minutes
12
Take out and stir, then put it back in for another 2 to 4 minutes until potatoes are tender
13
Heat oil in skillet to 350 degrees and fry off potatoes until crisp, about 11/2 minutes
14
Drain and reserve oil and put the potatoes aside
15
Put skillet back on stove top and add 3 tablespoons of reserved oil, add onions and saute until they start to turn golden
16
Then add jalapenos, red peppers, thyme and garlic
17
Saute 2 minutes, then add potatoes back to skillet
18
Cook 3 to 4 minutes more, tossing to combine ingredients
19
Salt and pepper to taste and keep warm in oven