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Seared Salmon, Oxtail, Porcini Mushrooms, and Poblano Peppers
Stolen on: October 5, 2005
Guillermo Tellez & Monica Ortiz
Our readers seem to love seafood recipes, particularly salmon. Here’s a unique recipe that incorporates oxtail, tomatoes, porcini mushrooms and poblano peppers. The presentation is beautiful and the taste is to die for!
Seared Salmon, Oxtail, Porcini Mushrooms, and Poblano Peppers
Seared Salmon Ingredients 3 ea 3oz salmon, clean, skin on and scored 2 Tbsp grape seed oil, for cooking 6 oz tomatoes marinated in olive oil (heated) Salt Pepper
Seared Salmon Steal This Recipe® step-by-step Instructions 1) In a sauté pan heat 2 Tbsp of grapeseed oil 2) Season the salmon with salt and pepper 3) Place fish skin side down and apply pressure on top to ensure that that the skin is going to cook evenly and become crispy 4) At medium heat cook 80% of the way skin side down 5) Flip over and cook for additional 2 minutes, remove from the pan and set aside 6) Remove the skin and spoon some of the oxtail on top, place the skin back on the oxtail and keep warm
Assembly Instructions: 1) In the center of the plate, spoon 2 oz of hot tomatoes in olive oil, add 2 oz of Poblano Peppers, place 2 oz of Porcini Mushrooms next to the peppers, place the Seared Salmon on top and drizzle with the meat reduction, and serve hot.
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