Recipe courtesy of Cheryl Smith
Blackend Medallions of Salmon Over Blue Home Fries and Blueberry and Citrus Vinaigrette
- Yield: 4 servings
Ingredients
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
Directions
- For the Cajun spice mix, combine ingredients and store in a jar until ready to use.
- 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:
- 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:
- 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.;