Salmon, when done right, is one of those dishes that can transform into any culinary delight you want it to be. If you want a light meal, it can be that. If you want soul food, it can be that too. If you want it to taste like a warm Carribbean night, salmon can do that too!
Chef Kenneth Temple puts his foot in this recipe that will keep you and your dinner guests coming back for more.
Preheat oven to 450 degrees.
Prep:
4 tablespoons grape seed oil or canola
2 Salmon filets, 6-8 ounces
2 teaspoon of Paul prudhomme meat magic seasoning
1 small tomato, cored, cut into 4
2 garlic cloves, peeled
2 slices jalapeno cheddar cornbread (about 2 ounces)
1/4 cup whole raw pecans
1 small jar roasted red peppers, drained (about 1 cup)
4 tablespoons hennessy vsop
¼ cup water
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
¼-½ cup extra virgin olive oil
Squash Pasta
Prep:
1 pound of spiraled squash pasta
1 tablespoon unsalted butter
1 tablespoon of grape seed oil
2 cloves of garlic, chopped
1/2 teaspoon dry basil
1/4 teaspoon dry thyme
Light seasoning Kosher salt & Black Pepper
Directions:
Arrange the tomato, garlic, cornbread, and pecans on a rimmed baking sheet and roast until the cornbread and pecans are lightly toasted, about 5 to 7 minutes.
Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. Add the roasted red peppers, Hennessy, salt, and paprika and drizzle in olive oil, while food processor or blender is on low; until well combined and relatively smooth.
Pour 2 tablespoons of oil over each filet then season with 1 teaspoon of seasoning. In a cast iron skillet over high heat, add salmon and cook for 3-4 minutes. Reduce heat to medium. Turn salmon and cook to desired doneness. Take fish out skillet and sit to side, cover with foil.
Spiral out Zucchini Pasta and wipe out cast iron skillet with paper towel. Over medium heat, add butter and oil once melted add garlic and cook for 10 seconds add basil and thyme, cook for 20 seconds add squash pasta and cook for 2-3 minutes season with salt and pepper. Add 1 cup of bromesco sauce and toss until sauce is hot. Sprinkle a little black pepper on pasta and serve salmon over it.pour. Serve and Enjoy!
Sexy Tip:
Make this dish as a date night meal where you don’t have to sacrifice your waistline or flavor.
Chef Kenneth C. Temple was born and raised in New Orleans and is an alumnus of Nicholls State University, with a Bachelor of Science in Culinary Arts from The John Folse Culinary Institute. While in school, he appeared on local news segments with the late Chef Frank Davis on WWLTV Morning News Show in New Orleans and the late Roger Moore on the Roger Moore Show in Baton Rouge, LA.
Two years after graduating, Chef Kenneth started Savory LLC., a personal chef and private dining service. His company focuses on delicious food with Creole, Cajun, Southern, and Caribbean cuisine, to which Kenneth calls “Southern Creole.”
For more on Chef Kenneth Temple, click here.
For more on the Black Food Network, click here.
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