Blackened Salmon With Bromesco Sauce
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.
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
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
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.