Best Medallions Of Salmon In Rhubarb Vinaigrette Recipes

BLACKEND MEDALLIONS OF SALMON OVER BLUE HOME FRIES AND BLUEBERRY AND CITRUS VINAIGRETTE

Steps:

• For the Cajun spice mix, combine ingredients and store in a jar until ready to use.
• For the salmon, heat a nonstick skillet to almost smoking. Coat 2 sides of salmon in spice mix. Add oil to skillet and place salmon, on a spiced side down in skillet, turn salmon to the other side when spices start to blacken. If you like well done, transfer skillet to a 375 degree preheated oven for 3 minutes.
• For the blueberry vinaigrette, In a small pan reduce the juices of the blueberries and orange by half. Let cool, add lemon juice and shallots, 1/2 teaspoon each, chopped zest of orange and lemon. Stir in olive oil and season with salt and pepper to taste. Bring vinaigrette to room temperature before using.;
• For the potatoes, put diced potatoes on a dish or in a bowl and cover with plastic wrap. Place in microwave on and cook on full power for 4 minutes. Take out and stir, then put it back in for another 2 to 4 minutes until potatoes are tender. Heat oil in skillet to 350 degrees and fry off potatoes until crisp, about 11/2 minutes. Drain and reserve oil and put the potatoes aside. Put skillet back on stove top and add 3 tablespoons of reserved oil, add onions and saute until they start to turn golden. Then add jalapenos, red peppers, thyme and garlic. Saute 2 minutes, then add potatoes back to skillet. Cook 3 to 4 minutes more, tossing to combine ingredients. Salt and pepper to taste and keep warm in oven.;

MEDALLIONS OF SALMON IN RHUBARB VINAIGRETTE

Steps:

• Snap the ends of the asparagus off where they break naturally, peel the ends with the tips and steam until crisp-tender and still bright green, about 5 minutes. Set aside.
• Form each piece of salmon into a medallion by winding it around itself, starting with the thickest part. Tie each medallion with butcher's string, or secure with toothpicks. Place on a baking sheet lined with parchment, cover with plastic wrap and refrigerate.
• Place the salmon bones in a small saucepan. Add the wine, clam juice, shallots, bay leaf, parsley stems and thyme. Simmer to reduce to 1/2 cup. Strain through a fine strainer into a blender jar.
• Place the rhubarb in a saucepan, add 1/3 cup water and cook over low heat until the rhubarb has disintegrated, about 10 minutes. Add the rhubarb to the blender jar. Blend until smooth. Add the mustard, salt, pepper, lemon zest and olive oil to make a vinaigrette-style sauce. Adjust the mustard and oil to taste.
• Use a little of the olive oil to coat a heavy skillet. Season the medallions with salt and pepper, place them in the skillet, cover with a lid that fits into the skillet so it sits directly on the fish and cook over very low heat, turning frequently, until just done -- still translucent in the very center, 4 to 5 minutes. Remove the string or toothpicks.
• Spoon a pool of the sauce onto each plate. Add a medallion of salmon, top it with two asparagus tips and sprinkle with chopped cherries or cranberries and scallion slivers.