I cannot believe that this dish is my very first real meal of the day and it isalready 1145 pm. I have been very busy doing my research on a project for my current class that I have only been snacking on raosted almond roll (leftover from two days ago) in between research. Whew and I am not even done yet. I still have one more topic to go but couldn't seem to find the right information and organize my thoughts. Oh well, that will have to wait until tomorrow. Anyway, it is not due until Monday at 1159 pm so I have plenty of time.
This is such a nice and easy dish. And the best part? it only took me less than 30 minutes to prepapre from start to finish. That is including the salsa and side of corn and peas. The blackened salmon looked and tasted really good as well as the rest of the food. The salmon though came out really well because it blackened to perfection. The only thing's that is missing is desser. I totally forgot to make any...Oh well... I think I ate too much anyway because now I am feeling lazy. Ughhh... I cannot even rest and enjoy my favorite Korean show because I have to do the dishes after this...hehehe...the good news is I think I only washed 2 loads of dishes because I have not had time to do my usual recipe experiments :)
1 orange, peeled and pith removed; sliced and segmented
1 vine-riped tomato, cubed
1 shallot, thinly sliced
3 Thai chili pepper
1 - 2 Tbsp freshly squeezed lemon juice
sea salt and pepper, to taste
small bunch of parsley, de-stemmed then roughly chopped
small bunch of cilantro, de-stemmed and roughly chopped
Coombine all ingredients then set aside.
1 Tbsp (or more) jerk seasoning
extra virgin olive oil
1. Preheat oven to 325F
2. Wash salmon fillet and then dry using a paper towel
3. Apply extra virgin olive oil all over the salmon.
4. Coat Salmon with jerk seasoning
5. Heat a heavy cast iron pan over medium heat.
6. Pour a little olive oil then fry salmon skin side down for about 4-5 minutes
7. Turn salmon over and cook for another 3 minutes.
8. Transfer pan with salmon to the oven and bake for about 5 minutes.
9. Remove from oven, transfer to a platter, top with orange-mango salsa then serve.
Buttered Corn and Peas
1 cup frozen corn
1 cup frozen peas
2 Tbsp butter
salt and pepper, to taste
1. Melt butter over low medium heat.
2. Add corn and peas and sautee until warm and water has evaporated.