Recipe: Salmon x Black Cherry Yogurt Sauce x Haricots Verts x Toasted Sunflower Seeds x Sweet Potato Purée 



Blackened Seasoning:

2 teaspoons ground paprika 
2 teaspoons dried leaf thyme 
2 teaspoons onion powder 
2 teaspoons garlic powder 
1 tablespoon granulated sugar 
2 teaspoons salt 
2 teaspoons black pepper 
1/2 teaspoon ground cayenne pepper, or to your taste 
1 teaspoon dried leaf oregano 
3/4 teaspoon ground cumin 
1/2 teaspoon ground nutmeg 

4 salmon fillets, skin and bones removed

1/2 cup EVOO extra virgin olive oil

In a small bowl, mix spices up. Brush salmon fillets on both sides with 1/4 cup EVOO, and sprinkle evenly with the spice mixture. Drizzle one side of each fillet with 1/2 remaining EVOO. In a large, heavy skillet over high heat, cook salmon, EVOO side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining EVOO, and continue cooking until blackened and fish is easily flaked with a fork.

 
 
Sweet Potato Puree
3 cups boiled, peeled, diced sweet potato (about 1 1 1/2 lbs)
3/4 cup coconut milk
2 tablespoons
1 teaspoon vanilla
1 teaspoon ground allspice
1 teaspoon ground cinnamon
salt & pepper to your taste
 
Place the unpeeled sweet potatoes in a pot with water to cover. Bring to a boil and turn the heat down to simmer. Cook uncovered until a knife slides into the potato without resistance. 
Drain them Into the blender along with the rest of the ingredients and then process them until they are silky smooth. 

Green Beans

1 1/2 lb. fresh green beans, trimmed
2 tablespoons EVOO extra virgin olive oil
2 clove garlic, minced
3 tablespoons sunflower seeds

salt and pepper to taste

Steam the green beans for about 5 minutes. Transfer green beans to a large saucepan and add garlic. Cover and cook over medium heat for 10 minutes. Remove cover and add EVOO, sunflower seeds and a pinch of salt and pepper. Saute for about 5 minutes. 

Black Cherry Yogurt Sauce
2 Chobani 5.3 oz
2 limes, juiced
1 teaspoons cayenne pepper
salt and pepper to taste

In a small bowl mix up all ingredients well incorporated then sit aside in fridge until time to serve.

You can see more of Curtis Evans’ work on Instagram: Kurtcooks, and you can also book his catering company, Signature Catering Company, for your next event. Please visit his site: www.signaturecateringcompany.com for further details.

Mell B

Instagram: Mellbfit