Salmon Medallions with Migas

Salmon Medallions with Migas

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by Charlotte Today

WCNC.com

Posted on May 27, 2013 at 11:00 AM

Updated Tuesday, May 21 at 9:48 AM

Pan Roasted Salmon Medallions
Serves 4

1 pound skinless salmon fillet
Smoky Pepper Rub (recipe below)
Olive oil
2 cloves garlic, minced

Smoky Pepper Rub
Mix together:
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon fine sea salt

1) Slice the salmon fillet into 1/2 inch medallions, season with Smoky Pepper Rub.
2) Place a large sauté pan over medium heat and allow to warm up. Add in olive oil and minced garlic, then immediately lay in the salmon medallions (you will have to cook the fish in batches). Cook undisturbed for 2 minutes, then carefully flip over and cook on the other side. Serve at once.

Migas
1 cup black-eyed peas
1/4 cup extra virgin olive oil
2 cloves garlic, minced
A good shake of red pepper flakes
2 cups fresh breadcrumbs (toast pieces of bread then crunch them up with your hands)
1 tablespoon extra virgin olive oil
2 leeks, white and tender light green part only, chopped small
1 bunch kale, washed and chopped into bite size pieces
1) Soak the black-eyed peas and cook as you like (alternatively you can use canned)– have them tender and ready to go.
2) Pour the olive oil into a very large non-stick sauté pan. Add in the garlic and red pepper flakes then the bread crumbs and sauté, turning and stirring constantly until golden. Season with salt. Remove from the pan and keep on a plate.
3) Wipe out the pan, then place back over medium-high heat and pour in 1 tablespoon olive oil, allow it to heat up then add in the leeks and kale. Season with salt and sauté, until the kale has wilted and softened but is still deep green. Add in the prepared black eyed peas, stir. Taste and season again with salt and pepper if desired. Now remove from the pan and toss with the breadcrumbs. Serve hot or warm.
Serves 4-6 side dish portions

 

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