Recipe - Blackened Salmon On Wilted Greens With Portobello Mushroo

ORANGEROSEMARY BUTTER
2 cup Tropicana orange juice
Zest and juice of 2 oranges;
zest finely chopped
1 tablespoon Finely chopped rosemary
One fourth cup Sugar
1 pound Butter

WILTED GREENS
1 lg Portobello mushroom cap;
underside cleaned
; the stem removed,
; and thinly cut or sliced up
1 tablespoon Unsalted butter
1 lg Handful mixed greens; spring
mix or
; mesclun
Salt and pepper to taste
2 ounce White wine

BLACKENED SALMON
4 Salmon fillets; (6ounce)
Salt and pepper to taste
Cajun spice to taste
2 tablespoon Canola oil

Reduce all the above the ingredients down to approximately One half cup and
chill the reduction. When chilled, incorporate the reduction into 1
pound of butter, using a food processor. Remove to a bowl and
refrigerate until needed.

WILTED GREENS:

In a medium saute pan over high heat saute the mushrooms in butter
until well browned. Season with salt and pepper. When the mushrooms
are cooked, add the greens and deglaze the pan with white wine.

BLACKENED SALMON:

Season the fillets with salt and pepper and Cajun spice.

Heat the canola oil in a cast iron skillet until very hot, almost
smoking. Carefully add the salmon fillets and blacken them,
approximately 3 minutes per side. Turning only once per side.

TO ASSEMBLE THE DISH:

Place the blackened salmon on top of the wilted greens and mushrooms,
and top it with 1 teaspoon of the orangerosemary butter. Serve with
your favorite wild rice blend and honeyglazed carrots.

Converted by MC_Buster.

Per serving: 4665 Calories (kcal); 431g Total Fat; (82% calories from
fat); 144g Protein; 59g Carbohydrate; 1379mg Cholesterol; 4230mg
Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 2 Vegetable; 0
Fruit; 81 One half Fat; 3 One half Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0027

Converted by MM_Buster v2.0n.