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Here is a recipe for you to try at home. It was created by our chef Tom Luedke, a graduate of the Culinary Institue of America.
Cajun Salmon Steak with Roast Pepper Aioli
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1/2 lb. salmon fillet (four 6-once fillets with skin on) 1 lb. fresh spinach 1 lb. deep fried sweet potato shoestrings (for garnish) |
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| Cajun Spice: | 1 tablespoon
red pepper flakes 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon cayenne pepper 1 tablespoon finely chopped serrano pepper 1 pinch oregano 1 pinch kosher salt |
| Blend Cajun spice ingredients. Dredge salmon filets in the mixture on the meat side. |
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| Red Pepper Aioli: | 3 eggs 8 oz. olive oil 2 cloves roasted garlic 2 red roasted peppers juice of one lemon Salt and pepper to taste |
| Puree garlic, roasted peppers and lemon juice in food processor.
Add yolks and drizzle olive oil simultaneously until smooth. Add salt and pepper to taste. In a saute pan, add 2 tbls. olive oil. When pan is hot, add salmon (skin-side up). Brown, then flip over onto skin side. Bake in oven at 350 degrees for ten minutes. Saute spinach in 1 tsp. olive oil and 1 tsp. choppped garlic. Place the spinach in the center of plate, add the salmon on top. Drizzle Aioli on the salmon. Garnish with deep fried shoestring sweet potatoes. |
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Copyright © Bulls Head Inn. All rights reserved. Photos by Joanne M. Kelly. |
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