Salmon with Wild Rice Medley

Salmon with Wild Rice Medley – Jason Joyner

Sauce
1 Mango peeled and diced
1 cucumber peeled, seeded and diced
1 cup heavy cream
TT salt and pepper

Salmon & Rub
4 4-6oz filet of Alaskan salmon with skin off
2 T of smoked paprika
½ T of cayenne pepper
1 T onion powder
1 T Garlic powder
½ T Kosher Salt
½ T fresh cracked black pepper

Wild Rice and Vegetable Medley
1 yellow onion peeled and small dice
1 red bell pepper peeled & small dice
1 yellow bell pepper peeled & small dice
1 pint baby Bella mushrooms small dice
1 cup Lundberg wild rice blend

Sauce
Combine the mango, cucumber & cream in a food processor and puree very fine.
Put sauce into sauce pan and cook on a medium heat for 10 – 15 minutes
Add the Caramel sauce and stir until dissolved.
Add salt and pepper as needed for taste.
If a smoother sauce is desired you can strain finished sauce through some cheese cloth or a china cap.

Salmon & Rub
Combine all the dry spices and rub over both sides of the salmon and set to the side for 20 minutes.
Heat up pan to a medium high heat with a little bit of Olive Oil
Cook Salmon in hot pan 2-3 minutes each side be sure not to over cook

Wild Rice & Vegetable Medley
Cook rice according to instructions on bag. (keep in mind that the rice takes an hour to cook)
Combine onions & bell peppers in a pan and sauté them until they are cooked but not mushy about 5 minutes.
Add Bella mushrooms and cook for another 3 minutes
Season with smoked paprika, cayenne, salt & pepper to taste and let cook 3 more minutes
Add 1 ½ T of Caramel sauce and let melt and coat vegetables
Combine vegetable mixture with wild rice making sure to reserve some of the vegetable mixture for Garnish of your salmon.

Presentation
Put a dollop of the mango caramel sauce on the plate and set the cooked salmon on top of it.
Take a small ring mold or ½ cup measuring cup and fill with wild rice & vegetable medley and place on plate next to salmon.
Take some of the reserved vegetable medley and place it on top of the salmon.