Spooky SalmonUser Submitted Recipe
Spooky Salmon with Purple Potatoes and Blood Red Asparagus
1 lb. Sockeye Salmon
3/4 lb. White Asparagus
4 lb. Purple potatoes
1/2 lb. Red beets
4 Blood Oranges
6 oz Blue Cheese (crumbling type)
8-10 Tablespoons Butter
Coffee Rub (pre-made or espresso, chili powder, salt, pepper, dark brown sugar, smoked paprika, lemon zest)
Agave (to taste)
Water (for correct consistency of beet juice)
Salt and Pepper to taste
Cook potatoes in large pot of water until tender.
Coat the outside of the Salmon with the coffee rub (on two main sides). Drizzle with Agave to taste (for preference for sweetness). *If preparing own coffee rub, mix spices together and taste for correct combination.
Set aside for a few minutes.
** Salmon can be prepared in whole 1 lb. form or individual pieces.
Juice the blood oranges and get the juice reducing on the stove of low to med-low heat.
Also juice the beets and get the juice reducing in a similar fashion in another pot.
Once blood orange juice reduces (nice thick-syrupy texture), begin adding a tablespoon of butter at a time, whisking in each until it dissolves.
Add a little bit of water to the beets in order to gain a smooth consistency (also use a whisk). Can add a little brown sugar or agave, and lime juice (1/2 teaspoon) to give a little kick.
Heat a large skillet and put 1-2 tbs of olive oil in. Place salmon skin side down and cook until you see the color turning pink a little over halfway through the piece. Flip over and cook to preferred temperature (make sure color changes to pink all the way through for medium).
Heat a large pot with salted water. Once boiling, drop asparagus and cook until tender. Remove and drain.
Mash potatoes (as usual mashed potatoes) and add butter and milk. May add some blue cheese for taste.
Serve salmon with blood orange butter sauce around the edges and drizzled on top. Purple mashed potatoes can be sprinkled with blue cheese crumbles. White asparagus can be under Salmon or on the side, covered with beat juice sauce.