Blackened Salmon Salad from The Rusty Bucket - wave3.com-Louisville News, Weather & Sports

Blackened Salmon Salad
INGREDIENTS:
          5 oz    Salmon filet, blackened
          1 oz    Baby Spinach Leaves
          4 oz    House Mix- 1 ½ OZ ROMAINE, 1 ½ OZ ICEBERG, 1 OZ SPRING MIX
          2 oz    Strawberries
          1 oz    Red Onion, julienne
          1 oz    Blue Cheese, crumbles
          1 oz    Candied Pecans (see recipe below)
          2 oz    Honey Vinaigrette (see recipe below)
          ½ tsp Parsley, chopped
         
IN A MIXING BOWL PLACE SPINACH, HOUSE MIX, RED ONIONS, STRAWBERRIES AND DRESSING. MIX THOUROUGHLY AND PLACE IN A CHILLED PASTA BOWL TRYING TO PULL STRAWBERRIES AND ONIONS TO THE TOP FOR PRESENTATION. SPRINKLE WITH BLUE CHEESE AND PECANS. GARNISH SALMON WITH PARSLEY AND PLACE ON SALAD.

TO BLACKEN THE SALMON TAKE A SAUTE PAN AND HEAT WITH 1 TBLSPN OF OIL UNITL IT JUST BEGINS TO SMOKE. PLACE ON SIDE OF THE SALMON IN CAJUN SEASONING AND PLACE IN THE PAN SEASONING SIDE DOWN. ONCE THE SALMON BEGINS TO GET A NICE CRUST FROM THE SEASONING FLIP AND FINISH IN A 350 DEGREE OVEN
 
Candied Pecans:
                    1 cup  Pecan Pieces
                    1/3 oz Butter
                    1/8 cup Brown Sugar
                    1/8 cup Worcestershire Sauce
                    1/8 cup Cayenne Pepper
 
HEAT BUTTER IN A HOT SKILLET, ADD PECANS AND TOSS TO COAT. CONTINUE TO COOK UNTIL SLIGHTLY BROWNED AND FRAGRANT. ADD BROWN SUGAR AND TOSS TO COAT, ADD WORCESTERSHIRE AND CAYENNE PEPPER. COOK UNTIL ALL LIQUID IS EVAPORATED AND PLACE ON A PARCHMENT LINE SHEET TRAY UNTIL COOLED. WHEN COOL TO THE TOUCH, PLACE IN AN AIR TIGHT CONTAINER UNTIL READY FOR USE. GIVE NUTS A GOOD SHAKE TO LOOSEN IF NEEDED.
 
          Honey Vinaigrette:   
                   4 cups Mayonnaise
                   ½ cup Rice Wine Vinegar
                   ½ cup Honey
                   ½ cup Mirin- IS A SWEET COOKING WINE FOUND IN MOST GROCERY STORES
                   1 tsp   Parsley, fine chopped
                   1 tsp   Salt
                   ¼ tsp  White Pepper
                  
COMBINE ALL INGREDIENTS IN A MIXING BOWL AND WHISK UNTIL SMOOTH. ADD SALT AND PEPPER AND PARSLEY. LABEL, DATE, REFRIGERATE.