Page 29 - March & April

ROUSES.COM 27
Chef Jeff Smith, the Creole Grill, Metairie
Alaska Salmon Quinoa
4 6 ounce Salmon Filets
4 ounces Olive Oil
1 tablespoon salt
½ tablespoon fresh black pepper
1 tablespoon Blacken Seasoning
3 cups of Cooked Quinoa
1 Papaya peeled and diced
1 Red Bell Pepper deseeded and
medium diced
1 Green Bell Pepper deseeded
and medium diced
2 stalks of green onion chopped
4 tablespoons fresh dill lightly
chopped
¼ cup chopped celery
8 ounces crème fraiche
3 tablespoons fresh chopped
Italian parsley
In medium sauté pan heat 2 oz. olive oil. Season salmon
with blackening seasoning and pinch of salt and pepper.
Place season side down in sauté pan and bronze. Turnover
and place it in 350 degree oven for a few minutes until the
salmon is almost firm to the touch. This will be medium well.
Remove salmon from sauté pan and place in a warm area.
Place 8 oz. crème fraiche in mixing bowl. Take 2 tbsp. of fresh
dill and stir in well with the crème fraiche. Refrigerate until
ready to serve
In a large sauté pan, heat 2 oz. olive oil lightly sauté red and
green bell peppers, celery. After sautéing for one minute toss
in quinoa, green onions and papaya, with a spoon stir until
warm, after warmed stir in 2 oz. fresh dill.
Place warm quinoa in center of plate, placed bronzed salmon
over the top of quinoa mixture. Place 2 oz. of crème fraiche
dill in small dipping bowl on side of the plate. Garnish with
fresh chopped parsley and Enjoy!
WHAT YOU WILL NEED HOW TO PREP
RECIPE, try me!
Photo by Frank Aymami