Blackened Salmon On Wilted Greens With Portobello Mushrooms

Recipe Ingredients

		Orange Rosemary Butter
2 cups	474ml	Tropicana orange juice
		Zest and juice of 2 oranges - zest finely chopped
1 tablespoon	15ml	Finely-chopped rosemary
1/4 cup	49g / 1.7oz	Sugar
1 lb	454g / 16oz	Butter
		Wilted Greens
1		Portobello mushroom cap - under-side cleaned, (large)
		The stem removed, and thinly sliced
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Handful of mixed greens, spring mix (large)
		Or mesclun
		Salt - to taste
		Freshly-ground black pepper - to taste
2 oz	56g	White wine
		Blackened Salmon
4		Salmon fillets - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cajun spice - to taste
2 tablespoons	30ml	Canola oil

Recipe Instructions

For the Orange-Rosemary Butter: Reduce all the ingredients down to approximately 1/2 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.

For the 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.

For the 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 orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0027) - from - the TV FOOD NETWORK

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