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.

Cajun spice seasoning

 * 2 cups paprika
 * 1 cup table salt
 * ½ cup cayenne
 * ½ cup black pepper
 * ¾ cup granulated garlic
 * ¾ cup onion powder
 * ½ cup whole thyme
 * ½ cup oregano

Avocado chile sorbet

 * 4 cups avocado or guacamole purée
 * 1 or 2 minced serrano chiles
 * Simple syrup
 * ½ cup lime juice
 * ½ cup tequila

Simple syrup

 * 2 cups water
 * 2 cups sugar

Buddha’s hand citron vinaigrette

 * zest from one Buddha's hand citron
 * 1 finely-diced shallot
 * 1 cup orange honey
 * 1 cup rice vinegar
 * ½ cup Dijon mustard
 * salt and pepper to taste
 * 2 cups olive oil

Blackened salmon

 * Cajun spice seasoning
 * 6 to 8 salmon filets (6-8 oz each)
 * drawn butter
 * farm-fresh salad greens

Simple syrup

 * 1) Combine water and sugar in pan, bring to a boil for 1 minute.

Cajun spice seasoning

 * 1) Mix together and store in sealed jar in cool, dry place.
 * 2) To use, pour into pan or serving bowl to dip fish into.

Avocado chile sorbet

 * 1) Combine avocado, chiles, simple syrup, lime juice and tequila and freeze in an ice cream machine according to machine directions.

Buddha’s hand citron vinaigrette

 * 1) Combine shallot, honey, vinegar and mustard in a blender and mix well.
 * 2) With blender running, slowly pour in olive oil until well-blended.
 * 3) Add Buddha’s hand citron zest and salt and pepper to taste.

Blackened salmon

 * 1) Heat a large cast-iron frying pan to very hot.
 * 2) Dip six to eight salmon filets in drawn butter.
 * 3) Cover completely on both sides with Cajun seasoning.
 * 4) Put salmon in hot frying pan and cook 2-3 min to desired doneness.

To serve

 * 1) Toss farm-fresh greens with Buddha’s hand citron vinaigrette and put on a plate.
 * 2) Place blackened salmon on top of greens.
 * 3) Spoon one small scoop of sorbet on top of fish.
 * 4) Garnish with shredded carrots, diced tomatoes and chow mein noodles or thinly-sliced, fried tortilla strips.