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Home > Education Resources > Liver Lowdown > Liver Lowdown July/Aug 2014 > Recipe of the Month

Liver Lowdown


RECIPE OF THE MONTH


Provided by the American Liver Foundation’s Desert Southwest Division

Spinach & Toasted Walnut Salad with Pan Seared Salmon with Arizona Citrus Created by Chef Michael Cairn at the Omni Scottsdale Resort & Spa at Montelucia

Spinach & Toasted Walnuts

2 heads of baby spinach
½ cup of dried blueberries
½ red onion, sliced thin
2 bell peppers (1 red, 1 yellow) finely sliced
1 cup toasted walnuts

Dressing/Marinate

½ cup fresh squeezed lemon juice
1/3 cup olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. soy sauce
2 each garlic clove minced
1 tsp. salt
1 tsp. honey or cane sugar

Toss spinach in mixing bowl with blueberries and onions and half of the dressing one hour before serving, lightly wilting the spinach. Toss with bell peppers and walnuts right before serving and apply the remainder of the dressing.

Pan Seared Salmon with Arizona Citrus

4 each 6oz walk king salmon or Scottish salmon skin on fillet
2 Tbsp. Queen Creek blood orange olive oil
1 each orange
1 each grapefruit
6 sprigs cilantro
3 Tbsp. blended oil (canola & olive oil)
3 Tsp. salmon Spice

Salmon Spice

1/8 tsp. cayenne pepper
1/8 tsp. light chili powder
¼ tsp. sugar
1/8 tsp. smoked paprika
1/8 tsp. paprika
1/8 tsp. mexican oregano
¼ tsp. salt & black pepper

Combine all ingredients and blend together to make rub.

Pre-heat oven to 375 degrees. In a large oven-proof sauté pan heat blended oil over medium high. Season salmon fillets with salmon spice and place skin side down (make sure salmon is not ice cold or skin will stick to the pan) and sear for 4 minutes. Skin should be crispy and salmon golden brown. Turn over salmon and place in oven to finish cooking approximately 4-5 minutes until medium or your desired serving temperature. Place skin side up on plate, drizzle blood orange oil over skin and garnish with orange and grapefruit segments and cilantro.


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Page updated: August 20th, 2014