Blackened Salmon over Tzatziki summer slaw

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by Chef Jon Lowry, Bella Milano

KMOV.com

Posted on July 10, 2012 at 8:00 AM

Updated Friday, Jul 6 at 9:26 AM

Ingredients


3 cups thinly sliced napa (Chinese) cabbage


1/2 cup (1/8-inch) julienne-cut zucchini


1/2 cup (1/8-inch) julienne-cut red bell pepper


1/2 cup (1/8-inch) julienne-cut yellow bell pepper


1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber


1/2 cup shredded carrot


1/4 cup chopped fresh cilantro


1/4 cup thinly sliced green onions


3 cups prepared Tzatziki sauce ( or add untildesired consistency is reached with slaw)


4 portions – 6-8 oz salmon filets


¼ cup blackening seasoning




Preparation


1. SLAW:  combine all ingredients ( with exception of salmon & spice) in a large bowl; toss thoroughly -  let sit 30min before serving


2. SALMON:  Coat salmon filets with blackening seasoning. Heat skillet over medium high heat. Sear salmon on each side 4 minutes or until desired internal doneness


3. Place slaw in serving dish, top with salmon & garnish with lemon/lime slices



Ingredients

3 cups thinly sliced napa (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
3 cups prepared Tzatziki sauce ( or add untildesired consistency is reached with slaw)
4 portions – 6-8 oz salmon filets
¼ cup blackening seasoning


Preparation
1. SLAW:  combine all ingredients ( with exception of salmon & spice) in a large bowl; toss thoroughly -  let sit 30min before serving
2. SALMON:  Coat salmon filets with blackening seasoning. Heat skillet over medium high heat. Sear salmon on each side 4 minutes or until desired internal doneness
3. Place slaw in serving dish, top with salmon & garnish with lemon/lime slices
 

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