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lili@delightfulpalate.net

Pan Seared Salmon with Delightful Palate's Wild Mayhaw Berry

The salmon is pan seared on one side and now is ready for the Wild Mayhaw Berry vinaigrette
Pan seared salmon with Delightful Palate's Wild Mayhaw Berry Viniagrette

Delightful Palate’s Pan Seared Salmon

with Wild Mayhaw Berry

1
pound wild or farm raised salmon filet, de-boned

1
teaspoon dry rub

Salt and pepper

2 Tablespoons olive oil, or coconut oil

½ cup Delightful Palate’s Wild Mayhaw Berry Salad Dressing              

                       

Preheat oven to 400 degrees. Arrange salmon filet on a cutting board and cut into pieces, size as preferred. Pat the rub, salt and pepper evenly over the salmon filets

Cook the salmon, flesh side down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.

Flip the salmon skin side down and brush with the Wild Mayhaw Berry Salad Dressing. Place the skillet in the oven and bake for 4 minutes. 

Coconut Basmati Rice Pilaf

  I have served this with lamb, chicken and shrimp. It is versatile and delicious. Serves 8. 

1 ½ cups Basmati rice

2 tablespoon olive or coconut oil

1 small onion, chopped

Sea salt

1 ½ cups vegetable broth or water

1 cup unsweetened coconut milk, from a well shaken can

   Heat the oil in a medium saucepan over medium high until hot. Add the onion and sauté for 3 to 4 minutes, until tender and translucent. Add rice and season it with salt,  and stir for about 2 minutes. Add the broth, coconut milk, and pepper and stir to combine. Bring to a low boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes.  Turn off the heat. Garnish with cilantro.