CARAMELIZED SALMON w/CILANTRO POT SALAD

By BobD

Ingredients

• 8 SERVINGS
• 1 cup Emeril's Mayonnaise (see recipe)
• 1/4 cup chopped fresh cilantro leaves
• 1 teaspoon chopped garlic
• 1/3 cup finely chopped red onion
• 1/3 cup finely chopped celery
• 2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
• 4 salmon fillets (about 4 ounces each), cut in half crosswise
• 1 cup sugar
• 2 tablespoons olive oil
• Sprigs of fresh cilantro and parsley

Details

Servings 8
Adapted from cooking.com

Preparation

Step 1

In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt and pepper.

Fold in the potatoes carefully so as not to break them up. Season again with salt and pepper. Cover and refrigerate for 1 hour.

Season each salmon fillet with salt and pepper, then dredge each in the sugar, tapping off any excess.

Heat the olive oil in a large saute pan over medium-high heat. Add the fillets and cook until the sugar caramelizes, 2 to 3 minutes on each side.

TO SERVE:

Place the potato salad in the center of a serving platter. Lay the salmon on top of the salad, and garnish with cilantro and parsley sprigs.

EMERIL'S MAYONNAISE

1 large egg
1 tablespoon dijon mustard
2 tablespoons fresh lemon juice
2 cups olive oil

In a food processor or blender, blend the egg, mustard, and lemon juice together for 20 seconds.

With the machine running, slowly pour in the oil through the feed tube. The mixture will thicken.

Season with salt and freshly ground black pepper to taste and pulse once or twice to blend.