Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis
Show: Food Network Star
Episode: Grammy Award Celebration
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By powdercoater
Chatsworth, CA ...
on February 07, 2013
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This is a great recipe as far as flavor goes. Whoever thought that it would take 45 minutes is got a time conception issue though or is a real professional chef. This recipe took me three hours to complete and you need to have a good understanding of your kitchen and timing. The two sauces require nearly simultaneous food processing (blending and then they both need to be kept warm for the plating. All doable for the seasoned cook but not a dish for beginners. I added a whole Anaheim chili to the red pepper coulis and it was perfect, spicy but not hot. But again a great tasting dish and the Mr. Sorenson should be proud. Thanks!