Entire city of Covington under Boil water advisory

Coriander Crusted Salmon with Shrimp & Heirloom Tomato Ceviche Grilled Avocado, Lime Crème Fraiche

By Chef Kim Kringlie of The Dakota

Shrimp & Heirloom Tomato Ceviche

8 ea.                       16-20 Count Shrimp (Blanched)

1 tbsp.                    Fresh Lime Juice

½                             Jalapeno Pepper (Thinly Sliced)

2 tbsp.                    Fresh Cilantro

½                             Roasted Red Pepper (Peeled and Julianne)

½ each.                 Vidalia Onion (Peeled and Julianne)

1 each                    Heirloom Tomato (Cut into Wedges)

1 tbsp.                    Heirloom Tomato Juice

1 tsp.                      Salt

1 tsp.                      Pepper

In a bowl, add boiled shrimp, lime, jalapeno pepper, cilantro, red pepper, onion, tomato, and tomato juice. Allow to marinade for 30 minutes. Serve with salmon.

Coriander Crusted Salmon

4 ea.                       6oz. Fillets of Salmon

2 tbsp.    Coriander Seeds (Roasted & Crushed)

2 tbsp.                    Olive Oil

2 tsp.                      Kosher Salt

2 tsp.                      Pepper

Season salmon fillets with salt, pepper, and coriander. In a skillet, heat olive oil to almost smoking and sear both sides until light brown and medium rare. Serve with shrimp and heirloom tomato, grilled avocado, and lime crème fraîche.

Grilled Avocado

1 each                    Whole Ripe Avocado

1 tbsp.                    Extra Virgin Olive Oil

1 tsp.                      Kosher Salt

1 tsp.                      Black Pepper

Cut avocado in half, remove pit, and remove from skin. Drizzle with olive oil and season with salt and pepper. Place over high heat grill for about 1 minute. Slice and served with Salmon.

Lime Crème Fraiche

2 tbsp.                    Lime Juice

¼ cup                      Greek Yogurt

1 pinch                   White Pepper

In a small bowl, mix lime, yogurt, and white pepper.  Mix thoroughly.

Baked Herb-Parmesean Mirliton Frites

1 each                    Mirliton

1 each                    Whole Egg

1 cup                      Low Fat Milk

1 cup                      Whole Wheat Flour

½ cup                     Parmesean Cheese (Finely Grated)

½ cup                    Italian Breadcrumbs

½ cup                     Panko

1 tbsp.                    Chopped Parsley

Preheat oven to 400 degrees. In a bowl, mix thoroughly egg and milk. In a separate bowl, mix parmesean cheese, breadcrumbs, panko, and chopped parsley. Peel mirliton and cut into 1/8” strips. Dust in mirliton in flour, then dredge in egg wash, and then into breadcrumb & parmesean mix. Lay breaded mirliton on a sheet pan and bake for 20 minutes. Serve with Aioli.

Pimentón de la Vera Aioli

4 Toes                    Roasted Garlic

1 Tsp.                      Extra Virgin Olive Oil

1 Tsp.                      Pimentón de la Vera (Smoked Paprika)

2 Tbsp.                   Reduced Fat Mayonnaise

Puree roasted garlic. In a small bowl, add garlic, olive oil, smoked paprika, mix together. Add low fat mayonnaise and mix thoroughly. Serve with mirliton frites.

Nutrition facts per serving:

400 calories, 18 grams fat, 2 grams saturated fat, 18 grams carbohydrate, 6 grams fiber, 7 grams sugar, 45 grams protein.

Filed in: News, News with a Twist

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