Recipes
Blackened Salmon Over Micro Greens With Avocado Vinaigrette

Blackened Salmon Over Micro Greens With Avocado Vinaigrette

Salmon can stand up to bold sauces, such as this, in a recipe from Chef Cameron Clegg at Parkhurst Dining at Highmark Pittsburgh.

1 avocado
1 red onion, diced small
juice of 1 lime
2 Tbsp. grapefruit juice
2 Tbsp. rice wine vinegar
½ tsp. ground black pepper
½ cup olive oil
½ tsp. kosher salt
1 Tbsp. honey
2 Tbsp. fresh cilantro, chopped

1 Tbsp. olive oil
2 Tbsp. Cajun seasoning
4 salmon filets, 4 oz. each
¼ cup white wine
6 cups baby arugula
1 cup corn shoots
4 oz. diced cucumbe

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