Recipe courtesy of Cheryl Smith

Blackend Medallions of Salmon Over Blue Home Fries and Blueberry and Citrus Vinaigrette

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  • Yield: 4 servings
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Cajun spice mix:

1/4 cup kosher salt

1/4 cup cayenne pepper

1/4 cup paprika

1/4 cup garlic powder

1/4 cup ground black pepper

2 tablespoons onion powder

2 tablespoons dried oregano

2 tablespoons dried thyme

Blackend salmon:

4 ( 6 ounce) pieces of salmon

6 tablespoons Cajun spice mix

1 tablespoon peanut oil or vegetable oil

Blueberry and citrus vinaigrette:

1 pint blueberries, juiced

1 orange, zested and juiced

1 lemon, zested and juiced

1 large shallot, diced

1 cup olive oil

Salt and fresh ground pepper, to taste

Blue potato home fries:

1 pound Blue Peruvian potatoes, peeled and diced

1 medium onion, diced

2 jalapenos, seeded and diced

1 red pepper, seeded and diced

2 tablespoons fresh thyme, picked

1 tablespoon garlic, chopped

1 1/2 cups peanut or vegetable oil

Salt, to taste

Fresh ground pepper to taste


  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. Coat 2 sides of salmon in spice mix. 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. If you like well done, transfer skillet to a 375 degree preheated oven for 3 minutes.

Blueberry and citrus vinaigrette:

  1. For the blueberry vinaigrette, In a small pan reduce the juices of the blueberries and orange by half. Let cool, add lemon juice and shallots, 1/2 teaspoon each, chopped zest of orange and lemon. Stir in olive oil and season with salt and pepper to taste. Bring vinaigrette to room temperature before using.;

Blue potato home fries:

  1. For the potatoes, put diced potatoes on a dish or in a bowl and cover with plastic wrap. Place in microwave on and cook on full power for 4 minutes. Take out and stir, then put it back in for another 2 to 4 minutes until potatoes are tender. Heat oil in skillet to 350 degrees and fry off potatoes until crisp, about 11/2 minutes. Drain and reserve oil and put the potatoes aside. Put skillet back on stove top and add 3 tablespoons of reserved oil, add onions and saute until they start to turn golden. Then add jalapenos, red peppers, thyme and garlic. Saute 2 minutes, then add potatoes back to skillet. Cook 3 to 4 minutes more, tossing to combine ingredients. Salt and pepper to taste and keep warm in oven.;
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