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Title: Salmon with Cilantro Potato Salad
Categories: Seafood Salad Vegetable Salmon
Yield: 4 Servings
| 1 | c | Homemade mayonnaise |
| 1/4 | c | Chopped cilantro |
| 1 | ts | Minced garlic |
| 1/3 | c | Finely chopped red onion |
| 1/3 | c | Finely chopped celery |
| 2 | lb | Cooked quartered unpeeled |
| New potatoes | ||
| 2 | tb | Olive oil |
| 4 | (6 ounce) salmon filets | |
| 1 | c | Sugar, (in a pie tin) |
| Salt and pepper | ||
| GARNISH | ||
| Fresh cilantro sprigs | ||
| Parsley | ||
In a mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery together. Mix thoroughly. Fold in the new potatoes, carefully not to break up the potatoes. Season with salt and pepper. Refrigerate for 1 hour. Season each filet with salt and pepper. Dredge the salmon in the sugar. In a saute pan, heat the olive oil. When the oil is hot, caramelize the salmon for 2-3 minutes on each side for medium rare. Remove from the pan. Place the potato salad in the center of the plate. Lay the salmon against the salad. Garnish with fresh cilantro sprigs and parsley.
Yields: 4 servings
SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD NETWORK SHOW #EE2330
Format by Dave Drum - 27 November 98 From: Dave Drum Date: 29 Nov 98
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