Receta Blackened Salmon On Wilted Greens With Portobello Mushrooms
by Global Cookbook

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	Raciónes: 4

Ingredientes

2 c. Tropicana orange juice Zest and juice of 2 oranges zest finely minced
1 Tbsp. finely-minced rosemary
1/4 c. sugar
1 lb butter
1 lrg portobello mushroom cap under-side cleaned, the stem removed, and thinly sliced

1 Tbsp. unsalted butter
1 lrg handful of mixed greens, spring mix or possibly mesclun Salt to taste Freshly-grnd black pepper to taste
2 ounce white wine
4 x salmon fillets - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste Cajun spice to taste
2 Tbsp. canola oil

For the Orange-Rosemary Butter: Reduce all the ingredients down to approximately 1/2 c. and refrigeratethe reduction. When chilled, incorporate the reduction into 1 lb. of butter, using a food processor. Remove to a bowl and chill till needed.
For the Wilted Greens: In a medium saute/fry pan over high heat saute/fry the mushrooms in butter till well browned. Season with salt and pepper. When the mushrooms are cooked, add in the greens and deglaze the pan with white wine.
For the Blackened Salmon: Season the fillets with salt and pepper and Cajun spice. Heat the canola oil in a cast-iron skillet till very warm, almost smoking. Carefully add in the salmon fillets and blacken them, approximately 3 min 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 tsp. of the orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots.
This recipe yields 4 servings.