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.
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.