Pan-seared Salmon With Blackened Tomato-tequila Vinaigret Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
TOMATO-TEQUILA VINAIGRETTE
4: Italian plum tomatoes,
1: Garlic clove,
-about 8 oz,
1/3 cup: Tequila,
1: Serrano or jalape o chile,
1/2 tsp: Salt,
-coarsely chopped,
1/4 tsp: Cracked black pepper,
1/4: Red onion,
1 tbsp: Balsamic vinegar,
-coarsely chopped,
1 tbsp: Olive oil,
SALMON
4: Salmon fillets,
3 tbsp: Chimayo or other,
-5: to 6 oz ea,
-mild red chili powder,
-pin bones and skin removed,
6 tbsp: Olive oil,
Directions:
Prepare the Tomato-Tequila Vinaigrette and set aside.
Rub the salmon fillets with the chile powder. Heat the olive oil in a
frying pan (pref nonstick) over medium-high heat, add the fillets
without crowding and sear 3 to 4 minutes per side, depending on the
desired degree of doneness.
To serve, place the salmon fillets on four plates, stir the
vinaigrette and pour it over the fillets.
Blackened Tomato-Tequila Vinaigrette:
To blacken the tomatoes, preheat a heavy skillet (pref cast-iron)
over high heat. Add the whole tomatoes and cook, turning
occasionally, until the tomato skins split and are blackened, about 5
minutes. Remove and let cool. Peel the tomatoes, discard the stem
ends and coarsely chop the tomatoes.
Combine the tomatoes, chile, onion, garlic, tequila, salt and pepper
in a nonreactive saucepan and simmer over medium-high heat for 10
minutes, stirring occasionally. Pour the contents into a blender or
food processor and blend 1 minute. Strain through a fine-mesh sieve
into a bowl. Add the vinegar and olive oil and mix well. Taste for
seasoning.
Makes about 3/4 cup.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95
Source from luhu.jp
Rub the salmon fillets with the chile powder. Heat the olive oil in a
frying pan (pref nonstick) over medium-high heat, add the fillets
without crowding and sear 3 to 4 minutes per side, depending on the
desired degree of doneness.
To serve, place the salmon fillets on four plates, stir the
vinaigrette and pour it over the fillets.
Blackened Tomato-Tequila Vinaigrette:
To blacken the tomatoes, preheat a heavy skillet (pref cast-iron)
over high heat. Add the whole tomatoes and cook, turning
occasionally, until the tomato skins split and are blackened, about 5
minutes. Remove and let cool. Peel the tomatoes, discard the stem
ends and coarsely chop the tomatoes.
Combine the tomatoes, chile, onion, garlic, tequila, salt and pepper
in a nonreactive saucepan and simmer over medium-high heat for 10
minutes, stirring occasionally. Pour the contents into a blender or
food processor and blend 1 minute. Strain through a fine-mesh sieve
into a bowl. Add the vinegar and olive oil and mix well. Taste for
seasoning.
Makes about 3/4 cup.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95
Source from luhu.jp