Salmon-Blackened with Lobster Sauce (Serves 2)

Salmon Ingredients: (2) - 6 ounce salmon filets 2 tablespoons blackening spice 1 tablespoon vegetable oil Method: In a heavy sauté pan over medium-high heat, add oil and bring to temperature. Coat salmon filets in blackening spice and place in pan. Cook for 3 to 3 minutes per side. Set aside. Lobster Sauce Ingredients: cup heavy cream** tablespoon lobster base (available in Market Street fresh fish markets) Method for Lobster Sauce: In a small saucepan over medium high heat, combine cream and lobster base until well mixed. Heat until hot but not boiling. **1/2 cup of half and half may be substituted for heavy cream. To substitute half and half for cream, combine 1 tablespoon of water and 1 tablespoon of cornstarch. Place half and half in a small saucepan over medium high heat, and bring to temperature (be sure not to boil). Add cornstarch/water mixture and mix slowly until half and half becomes thick. Remaining Ingredients: 3 cups corn chips 2 tablespoons salsa, thick and chunky cup Jack cheese, shredded cup heavy cream Method: Combine the above ingredients and place in an oven proof dish. Bake at 325 degrees for 30 - 35 minutes. To serve, place chips mixture on two plates. Top with the blackened salmon, and then coat with the lobster sauce. ««« Back to Recipe Search page