Culinary Institute of New Orleans - Seared Salmon w/Jicama Mango Salsa

Culinary Insitute of New Orleans

Seared Salmon w/Jicama Mango Salsa
Serves 6 - (8-10 ounce portions)

6 Salmon Filets 6 oz. cleaned
3 tbsp. Canola Oil
1 tbsp. Garlic Powder
1 tbsp. Black Pepper
1-3/4 tsp. Onion Powder
1-3/4 tsp. Garlic Powder
1-3/4 tsp. Dried Basil
1/2 tsp. Dried Rosemary
12 oz. Salsa (see recipe)

Méthode:
Heat large sauté pan over medium-high heat and add olive oil. Mix all of the spices in a bowl and remove one tablespoon in order to season the salmon. Once you have seasoned both sides of the fish, place them in the sauté pan cooking on each side for 2-3 minutes until fish is firm to the touch. Remove from the pan, plate, then top with 2 oz. of the salsa.

Jicama Mango Salsa
Serves 6 - (2 ounce portions)

2 tbsp. Cilantro (minced)
1-1/2 cup Jicama (diced)
1-1/2 cup Mango (diced)
1 cup Red Onion (diced)
2 tbsp. Honey
3 Limes (juice only)
Salt & Pepper to taste