Michael Cairns from Prado restaurant at the Montelucia shares how to prepare some dishes using superfoods.
Spinach & Toasted Walnuts
2 Heads of Baby Spinach
½ Cup of Dried Blueberries
½ Red Onion, Sliced Thin
2 Bell Peppers (1 Red, 1 Yellow) Fine Slice
1 Cup Toasted Walnuts
½ Cup Fresh Squeeze Lemon Juice
1/3 Cup Olive Oil
2 Tablespoons of Apple Cider Vinegar
1 Tablespoon Soy Sauce
2 EA Garlic Clove Minced
1 Teaspoon Salt
1 Teaspoon Honey or Cane Sugar
Toss spinach in mixing bowl with blueberries and onions and half of the dressing an hour before serving, lightly wilting the spinach. Toss with bell peppers, walnuts right before serving and apply the remainder of the dressing.
Pan Seared Salmon with Arizona Citrus
4 EA 6oz Wild King Salmon or Scottish Salmon Skin on Fillet
2 Tablespoons Queen Creek Blood Orange Olive Oil
1 EA Orange
6 Sprigs Cilantro
3 Tablespoons Blended Oil (Canola & Olive Oil)
3 Tsp of Salmon Spice
1/8 Tsp Cayenne Pepper
1/8 Tsp Light Chili Powder
¼ Tsp Sugar
1/8 Tsp Smoked Paprika
1/8 Tsp Paprika
1/8 Tsp Mexican Oregano
¼ Tsp Salt & Black Pepper
Combine all ingredients and blend together to make rub.
Pre-heat oven to 375 degrees. In an oven proof large sauté pan heat blend oil over medium high. Season salmon filets with spice, place skin side down (make sure salmon is not ice cold or skin will stick to the pan) and sear for 4 minutes, skin should be crispy and salmon golden brown, turn over salmon and place in oven to finish cooking approximately 4-5 minutes until medium or your desired serving temperature. Place skin side up on plate, drizzle blood orange oil over skin and garnish with orange and grapefruit segments and cilantro.
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