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ANI'S
AWESOME BLACKENED SALMON SALAD
WILD ALASKA
Jamie and Ani Thomas own an export business, Wild Alaskan
Smoked Salmon. When you cruise in Alaska you may come
across their salmon.
Their recipe:
Wild salmon fillet, best with skin left on
Mixture of favorite Cajun spices (I use cayenne and
McCormick Montreal Steak Seasoning or Majic Cajun Seasoning)
Olive oil
Favorite salad greens
Ponzu dressing (orange juice, soy sauce, garlic, rice
wine vinegar, extra virgin olive oil)
Prepare fresh salad and toss with dressing. Pile on
center of plates. Rub a lemon over the fish and rub
seasoning into fish. Coat well and press in to fish
with fingers. Heat a cast iron or heavy pan till smoking.
Very important! The rest goes very quickly, so be ready.
Add olive oil to pan and immediately add salmon. Sear
salmon for about one minute on each side (2 minutes
tops). There will be lots of smoke! Open windows and
doors! Flip salmon onto salad, easily peeling off the
skin. The salmon should be a bit rare in the middle!
Enjoy with a fine glass of wine or Alaskan beer.
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