Cajun Blackened Salmon W/Cilantro-Ranch Chili Pesto Sauce #RSC
photo by Sandi Sheppard
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 29.58 ml cajun-style blackening seasoning
- 28.34 g packet Hidden Valley Original Ranch Dips Mix, divided use
- 4 (680.38 g) salmon, portions wild caught, skinless
- 59.16 ml extra virgin olive oil, divided
- 1 shallot, peeled
- 1 poblano pepper, seeded
- 1 large jalapeno pepper, with seeds
- 9.85 ml ground roasted cumin
- 7 garlic cloves, peeled
- 118.29 ml cilantro leaf, rough chopped
- 2.46 ml kosher salt
- 340.19 g belgian style white ale
- 14.79 ml double-concentrated tomato paste
- 14.79 ml sambal oelek
- 226.79 g frozen corn
- 29.58 ml fresh lemon juice
- 14.79 ml dried chives
- 236.59 ml multi-colored heirloom grape tomatoes, halved
- 118.29 ml shaved parmesan cheese
directions
- Preheat a large cast iron skillet on medium heat.
- In a small bowl, mix the blackened seasoning and 2 tablespoons of Hidden Valley Original Dip Mix. Use a paper towel to pat the salmon portions dry and sprinkle both sides with equal portions of the seasoning rub. Add oil to the skillet and when oil ripples, add the salmon and cook for 2 minutes each side, or until nicely browned. Remove salmon to a dish and set aside.
- To make the pesto, rough chop the shallot and peppers, and add into a food processor or blender, along with the cumin, garlic, 1/4 cup of cilantro, 2 tablespoons oil, salt and remaining Hidden Valley Original Dip Mix. Process until smooth.
- In the same cast iron skillet on medium heat, add the ale and simmer briskly for 5 minutes. Stir in the pesto mixture and cook for a minute, then add the tomato paste, sambal, corn, lemon juice and chives and simmer for 5 minutes. Turn heat to low, add the tomatoes and simmer for 5 more minutes. Add the salmon into the skillet with the sauce and simmer for 5 more minutes.
- To serve, plate each salmon portion into shallow bowls, ladle equal amounts of sauce over the top and garnish each with remaining cilantro and equal portions of parmesan cheese.
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RECIPE SUBMITTED BY
<p>I'm a graphic artist who designs signs and vehicle graphics. I have found a competitive streak in myself where cooking is concerned and have been an active competition cook for the last few years. I'm cooking my way to a kitchen remodel! I have also found a love of conceptionally creating, filming and editing cooking videos and hope to have my own cooking show eventually. I'm always thinking out-of-the-box and that's why my favorite shows are Chopped, Top Chef, and all other competition-type cooking shows. I also found a love of food photography... food is beautiful!</p>