Southwest Grain Bowl With Salmon

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CHEF JASON KNAPP

SYSCO CORPORATE

SERVES 2

 

Ingredients:

CHARRED LIME CREMA

3 limes

½ cup crema Mexicana

¼ tsp. Sysco Classic kosher salt

ROASTED BUTTERNUT SQUASH

8 oz. butternut squash, cut into ½ inch dice

3 Tbsp. Arrezzio Imperial olive oil blend

Salt and freshly ground black pepper to taste

BOWL

1 cup Path of Life 5 Grain Blend

1 Tbsp. plus 2 tsp. Arrezzio Imperial olive oil blend

3   Tbsp. yellow onion, diced

½ cup roasted red bell pepper, diced

1 Tbsp. minced garlic

1 Tbsp. plus 2 tsp. Sysco Classic kosher salt

2 tsp. plus ½ tsp. Sysco Imperial ground black pepper

1    cups roasted corn and poblano chiles

1    cups black beans, drained and rinsed

SALMON

2 6 oz. salmon fillets

1 tsp. turmeric

1 tsp. Cajun seasoning

2 Tbsp. Arrezzio Imperial olive oil blend

GARNISH

½ cup fresh radishes, shaved

1 cup golden beets, wedged

½ cup fennel, shaved

½ cup carrots, thinly sliced

1 cup cooked beets, cut into ½ inch dice

Daikon sprouts for garnish

 

Directions:

FOR  THE CHARRED LIME CREMA

Heat grill to high heat. Zest the limes and reserve the zest. Cut the limes in half and grill, cut side down, until they have a deep char. Remove from heat; cool for 5 minutes. In a small bowl, juice the limes into the crema Mexicana, add the zest and kosher salt, and mix until combined. Chill until ready to serve.

FOR THE BUTTERNUT SQUASH

In a bowl, toss the butternut squash, oil, and salt and pepper. Place on a sheet pan and roast at 350 degrees until tender, about 35 minutes, tossing the squash about halfway through cooking.

FOR THE BOWL

Blanch the five grain blend in boiling water and drain; hold warm. Heat two sauté pans over medium-high heat. In one pan, heat 1 tablespoon of oil. Add the onion, roasted red pepper and garlic. Sauté until the onion softens, tossing occasionally to not burn garlic. Add 1 tablespoon of salt and 2 teaspoons of pepper, combine and keep warm.
In the other sauté pan, heat the remaining 2 teaspoons oil. Add the corn blend and beans and sauté until hot. Add remaining salt and pepper, combine and keep warm.

FOR THE SALMON

Season salmon fillets with the turmeric and Cajun seasoning. Heat 2 tablespoons of the oil in a sauté pan over medium-high heat. Place salmon fillets in pan.
Reduce heat to medium. Once the salmon is golden brown, turn the fillets over and cook until desired doneness, about 4 minutes on each side.

TO GARNISH

In two wide-rimmed bowls, place portions of the sautéed 5 Grain Blend, black beans and corn-poblano blend. Lay a salmon fillet across the top. Garnish each bowl with ¼ cup each of radish, fennel and carrots, and ½ cup of beets and roasted butternut squash. Finish with the daikon sprouts, charred lime crema and lime wedge.