Shelly's Recipe

PAN SEARED PAN SEARED SALMON

Category: Fish and Seafood

8 oz salmon
Oil to coat pan
Salt and pepper to taste
4 oz baby spinach
2 oz diced Roma tomatoes
2 oz sliced mushrooms
2 oz white wine

Honey Mustard Sauce
2 cups mayonnaise
1 tsp yellow and Dijon mustards
2 tsp honey
1/4 tsp cayenne pepper
1 tsp celery salt
1 tsp Worcestershire sauce

Caribe Rice Pilaf
2 oz butter
4 oz yellow diced onions
1 lb white rice
1 quart water
1 tsp chicken base
1/4 tsp white pepper
1/4 tsp celery salt
1/4 tsp cumin
1/4 tsp chopped fresh garlic
1 cup black beans
1/4 cup diced green onions
1/4 lb shredded carrots

Pan Seared Salmon: Heat oil in pan, dust salmon with salt and pepper. Place in hot pan, skin side down. Cook about 5-7 minutes. Add white wine and cook for additional time. Take out salmon and add spinach, mushrooms and tomatoes.

Honey Mustard Sauce: In a mixing bowl, blend ingredients together.

Caribe Rice Pilaf: Place butter in a rice pot, add diced yellow onions and cook until translucent. Add rice and mix together. Add water, white pepper, celery salt, chopped garlic, and cumin. Bring to a boil. Cover with foil, lower heat and stir rice occasionally until rice is tender. Remove from heat and fluff rice with a fork to release all steam to stop cooking. Mix in shredded carrots, diced green onions and washed and drained black beans. Serves 4