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Pan seared salmon with blackened spices on one side
Strawberry/lemon reduction served on a cheese pilaf or rosemary couscous or jalapeno grits... I'm sorry, I'll call it pilenta :P
Greens on the side.
Garnish with a fanned strawberry or a small dollop of horse radish yogurt.
------------Process
Probably start a lemon juice, sugar, and white wine (sugar depending on sweetness of wine) and fresh scliced strawberries reduction in a small pot, cook until thinly syrupy
Heat an untreated skillet to high, coat liberally with clarified butter
Coat the salmon filets in paprika, red pepper, chile powder pepper and salt
slap the bastard onto the screaming hot skillet. Probably only sear the coated side. Wait til its sticking slightly to lift.
Combine grated horseradish and yogurt
Theory--------------------
Why the yogurt? I dunno... I like yogurt better than mayonaise, and its essentially a tarter tartar sauce to combat the sweet sauce. Salmon has about two appeals to it and that's the fleshy chew to it and that fresh taste of clean river. You throw on some blackened cajun spices, a sweet (seriously way sweet sauce if I'm using strawberries instead of raspberries) sauce, a rich small texture sie, a bitter/fresh salad, and just a dab of sour and heat.
Yes, this idea did come from a very shitty cooking challenge show, and I really said to myself "these secret ingredients are easy".
I'm gonna work on my fried chicken next.
I dunno, this one was way in the box for me. Not like the ONE SANDWICH! or my soup of 1000 deaths. It's... too easy. It'll be difficult to strike the exact balance of sweet and spice and if I get too daring with the sides, but that's the hardest part
balance, not execution, not technique. I guess the most appealing part to me is the trial and error, the learning process, but this one feels post production.
