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Sweet Onion Salpicon with Seared Salmon Recipe
Thanks for stopping by fixmyrecipe.com, Chef Billy Parisi. Our new featured fix was to Mike if Milwaukee Wisconsin. He submitted a recipe for a Salmon and pineapple saucy dish. He need some more help, he don’t have any ingredients in this sauce, asking if we can kick up his recipe. Don’t worry Mike we get you covered right here.
Mike sense of saucer requires so much fresh produce we need to prepare each vegetable just perfectly. So to get a head start, we need to de gill this part of Portobello mushrooms, pour them in some olive oil, we’re going to season the most salt and pepper, bake them in the oven 350 degrees. It takes about 20- 25 minutes to get that perfect caramelization. In the mean time we’re going to hook up all those other vegetables. Man, the quality of this veils are absolutely incredible. Oh yeah Mike, these look and smell incredible. You ask for more flavors in your sauce that you’re going to get it with this part of Portobello mushrooms as well as all the flavor, those vadelo onions and these are going to provide.
Mike let’s go ahead and finish off this sauce with a little bit of fresh cilantro, some lemon and lime juice then we’re going to add canola oil a secret with some truffle oil season with salt and pepper, we’re going to let it cool and get right into cooking this salmon. Okay Mike so with a hot skillet, and a little bit of olive oil we’re going to go ahead and stir this salmon on one side, flip it over, we’re going to finish in the oven 350 degrees 5-7 minutes. Oh yeah, Mike this look and smell perfect, let’s go ahead and played off our salmon and Fidelio on in salpicon.
Mike you said, you are looking for more flavors and you absolutely have it in this dish, don’t forget to use those tomatoes, mangoes, roasted Portobello mushrooms and most importantly these Fidelio sweet onions. Mike once again, thanks for writing in, We really appreciate it, I love salpicon and we to get started on this. Come back tomorrow; see our new featured fix of the day.