My Farmville crops have completely withered, and I’ve lost track of “Lost,” “Fringe,” “Bones” virtually all the other shows and games I used to play and watch prior to this absolute absorption in Jenni’s Dish–I can’t remember what life was like before this fabulous world I catapulted myself into. Except, that is, for some of my jobs in the restaurant biz that really got me really excited. One example is Abolonetti’s on the Fisherman’s Wharf in Monterey, owned (then) by the brilliant John Pisto.
The Warm Peach Sesame Dressing:
Depending on how many you are serving,
1 heaping TBLS. Peach Preserves per serving, I was serving 5 so five TBLS.
1-2 TBLS Rice Vinegar (Seasoned is best to use in this as it adds a little salt)
1 tsp Toasted Sesame Oil
1 tsp Chile Paste (optional) if you like that sweet hot taste!!!
Mix well, set aside.
8 oz. Sliced Almonds Toasted
8 oz Dried Cranberries, tossed w/ a little dressing, set aside
5 Tangelos, Tangerines, or Navel Oranges peeled and cut into 1/3″ rounds
20 Cherry or Grape Tomato’s cut in half
4-5 Scallions cut thin on the diagonal (optional), some people don’t do onions so I leave them out and ask first!!!
1 package Baby Greens,
1 package Baby Spinach
Assemble all ingredients in a line like a restaurant, keeping the Tangelos and Greens very cold until ready to serve.
Baked Blackened Salmon:
Preheat oven to 400ºF Line a large cookie sheet with Foil and spray well with Pam,
1 whole filet of good quality Salmon with the skin on
Pam Olive Oil Cooking spray
Squeeze over the Salmon:
Juice of 1/2 lemon
Juice of 1/2 orange
Adobo seasoning (light sprinkle)
Any good quality Blackening spice eg; Paul Prudhomme, Emeril’s, etc.(light spinkle)
Fresh Ground Black Pepper to taste
Paprika for extra color
Bake for 15-20 minutes or until fish flakes easily and is just slightly under done, allow to rest on top of stove for a few minutes while finishing the “Plate up”, in this order, put Dressing in Microwave for 1 minute, and 30 second intervals after until warm-hot.
Place Greens all over plate, Spinach piled in center, Tangelos in a circle around plate as well as Tomato’s,
Place a piece of Salmon on top of Spinach, sprinkle w/ Toasted Almonds, and Cranberries, and Spoon Dressing over Entire Salad, leaving some pieces of preserved peach from the bottom of dressing on the Salmon. Serve!!!
And as always, Enjoy!!!
LIVE, LOVE, LAUGH, COOK!!!
© Jennifer Green Alger 2010