Blackened Salmon Salad

Prep Time:

Cook time:

Serves: 6 to 8

== Description ==

Fresh, Southwestern salad using Buddha's Hand Citron, Salmon and a Chile Sorbet. This was published in our daily paper yesterday (5-12-10) from Chef George Quilty at the Orange Blossom Junction in Exeter, CA.

== Ingredients ==


 * CAJUN SPICE SEASONING:

2 C paprika

1 C table salt

1/2 C cayenne

1/2 C black pepper

3/4 C granulated garlic

3/4 C onion powder

1/2 C whole thyme

1/2 C oregano


 * AVOCADO CHILE SORBET:

4 C avocado or guacamole puree

1 or 2 minced serrano chiles

Simple Syrup (combine 2 C water and 2 C sugar in pan, bring to a boil for 1 min)

1/2 C lime juice

1/2 C tequila
 * BUDDHA’S HAND CITRON VINAIGRETTE:

Zest from one Buddha’s Hand citron

1 finely-diced shallot

1 C orange honey

1 C rice vinegar

1/2 C Dijon mustard

Salt and pepper to taste

2 C olive oil Cajun Spice seasoning
 * BLACKENED SALMON:

6 to 8 salmon filets (6-8 oz each) Drawn butter
 * Farm-fresh salad greens

== Directions ==
 * 1) Cajon Spice Seasoning: Mix together and store in sealed jar in cool, dry place. To use, pour into pan or serving bowl to dip fish into.
 * 2) Avocado Chile Sorbet: Combine avocado, chiles, simple syrup, lime juice and tequila and freeze in an ice cream machine according to machine directions.
 * 3) Buddha's Hand Citron Vinaigrette: Combine shallot, honey, vinegar and mustard in a blender and mix well. With blender running, slowly pour in olive oil until well-blended. Add Buddha’s Hand citron zest and salt and pepper to taste.
 * 4) Blackened Salmon: Heat a large cast-iron frying pan to very hot. Dip six to eight salmon filets in drawn butter. Cover completely on both sides with Cajun seasoning. Put salmon in hot frying pan and cook 2-3 min to desired doneness.
 * 5) To serve: Toss farm-fresh greens with Buddha’s Hand Citron Vinaigrette and put on a plate. Place Blackened Salmon on top of greens. Spoon one small scoop of sorbet on top of fish. Garnish with shredded carrots, diced tomatoes and chow mien noddles or thinly-sliced, fried tortilla strips.