Estimated Nutrition (whole recipe, rough)
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- CAJUN SPICE SEASONING:
- 2 C paprika
- 1 C table salt
- 1/2 C cayenne
- 1/2 C black pepper
- 3/4 C granulated garlic
- 3/4 C onion powder
- 1/2 C whole thyme
- 1/2 C oregano
- AVOCADO CHILE SORBET:
- 4 C avocado or guacamole puree
- 1 or 2 minced serrano chiles
- Simple Syrup (combine 2 C water and 2 C sugar in pan, bring to a boil for 1 min)
- 1/2 C lime juice
- 1/2 C tequila
- BUDDHA’S HAND CITRON VINAIGRETTE:
- Zest from one Buddha’s Hand citron
- 1 finely-diced shallot
- 1 C orange honey
- 1 C rice vinegar
- 1/2 C Dijon mustard
- Salt and pepper to taste
- 2 C olive oil
- BLACKENED SALMON:
- Cajun Spice seasoning
- 6 to 8 salmon filets (6-8 oz each)
- Drawn butter
- Farm-fresh salad greens
Directions
Cajon Spice Seasoning: Mix together and store in sealed jar in cool, dry place. To use, pour into pan or serving bowl to dip fish into.
Avocado Chile Sorbet: Combine avocado, chiles, simple syrup, lime juice and tequila and freeze in an ice cream machine according to machine directions.
Buddha's Hand Citron Vinaigrette: Combine shallot, honey, vinegar and mustard in a blender and mix well. With blender running, slowly pour in olive oil until well-blended. Add salt and pepper to taste with Buddha’s Hand citron zest.
Blackened Salmon: Heat a large cast-iron frying pan to very hot. Dip six to eight salmon filets in drawn butter. Cover completely on both sides with Cajun seasoning. Put salmon in hot frying pan and cook 2-3 min to desired doneness.
To serve: Toss farm-fresh greens with Buddha’s Hand Citron Vinaigrette and put on a plate. Place Blackened Salmon on top of greens. Spoon one small scoop of sorbet on top of fish. Garnish with shredded carrots, diced tomatoes and chow mien noddles or thinly-sliced, fried tortilla strips.