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Ингредиенты
- 2 c. Tropicana orange juice Zest and juice of 2 oranges zest finely minced
- 1 Tbsp. finely-minced rosemary
- 1/4 c. sugar
- 1 lb butter
- 1 lrg portobello mushroom cap under-side cleaned, the stem removed, and thinly sliced
- 1 Tbsp. unsalted butter
- 1 lrg handful of mixed greens, spring mix or possibly mesclun Salt to taste Freshly-grnd black pepper to taste
- 2 ounce white wine
- 4 x salmon fillets - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste Cajun spice to taste
- 2 Tbsp. canola oil
Инструкции
- For the Orange-Rosemary Butter: Reduce all the ingredients down to approximately 1/2 c. and refrigeratethe reduction. When chilled, incorporate the reduction into 1 lb. of butter, using a food processor. Remove to a bowl and chill till needed.
- For the Wilted Greens: In a medium saute/fry pan over high heat saute/fry the mushrooms in butter till well browned. Season with salt and pepper. When the mushrooms are cooked, add in the greens and deglaze the pan with white wine.
- For the Blackened Salmon: Season the fillets with salt and pepper and Cajun spice. Heat the canola oil in a cast-iron skillet till very warm, almost smoking. Carefully add in the salmon fillets and blacken them, approximately 3 min per side. Turning only once per side.
- To assemble the dish: Place the blackened salmon on top of the wilted greens and mushrooms, and top it with 1 tsp. of the orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 4 servings | |
| Calories 1388 | |
| Calories from Fat 1144 | 82% |
| Total Fat 129.36g | 162% |
| Saturated Fat 66.8g | 267% |
| Trans Fat 0.03g | |
| Cholesterol 360mg | 120% |
| Sodium 851mg | 35% |
| Potassium 870mg | 25% |
| Total Carbs 14.71g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 13.06g | 9% |
| Protein 42.04g | 67% |
