Blackened Salmon On Wilted Greens With Portobello Mushrooms Recipe

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   For the Orange-Rosemary Butter: Reduce all the ingredients down to approximately 1/2 c. and refrigeratethe reduction.

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   When chilled, incorporate the reduction into 1 lb.

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   of butter, using a food processor.

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   Remove to a bowl and chill till needed.

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   For the Wilted Greens: In a medium saute/fry pan over high heat saute/fry the mushrooms in butter till well browned.

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   Season with salt and pepper.

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   When the mushrooms are cooked, add in the greens and deglaze the pan with white wine.

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   For the Blackened Salmon: Season the fillets with salt and pepper and Cajun spice.

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   Heat the canola oil in a cast-iron skillet till very warm, almost smoking.

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    Carefully add in the salmon fillets and blacken them, approximately 3 min per side.

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    Turning only once per side.

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    To assemble the dish: Place the blackened salmon on top of the wilted greens and mushrooms, and top it with 1 tsp.

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    of the orange-rosemary butter.

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    Serve with your favorite wild rice blend and honey-glazed carrots.

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    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.