Southwest Grain Bowl with Salmon

Directions Print

FOR THE CHARRED LIME CREMA

1. Heat grill to high heat. Zest the limes and reserve the zest. Cut the limes in half and grill, cut side down, until they have a deep char. Remove from heat; cool for 5 minutes.
2. In a small bowl, juice the limes into the crema Mexicana, add the zest and kosher salt, and mix until combined. Chill until ready to serve.

FOR THE BUTTERNUT SQUASH

1. In a bowl, toss the butternut squash, oil, and salt and pepper. Place on a sheet pan and roast at 350 degrees until tender, about 35 minutes, tossing the squash about halfway through cooking.

FOR THE BOWL

1. Blanch the five grain blend in boiling water and drain; hold warm.
2. Heat two sauté pans over medium-high heat. In one pan, heat 1 tablespoon of oil. Add the onion, roasted red pepper and garlic. Sauté until the onion softens, tossing occasionally to not burn garlic. Add 1 tablespoon of salt and 2 teaspoons of pepper, combine and keep warm.
3. In the other sauté pan, heat the remaining 2 teaspoons oil. Add the corn blend and beans and sauté until hot. Add remaining salt and pepper, combine and keep warm.

FOR THE SALMON

1. Season salmon fillets with the turmeric and Cajun seasoning. Heat 2 tablespoons of the oil in a sauté pan over medium-high heat. Place salmon fillets in pan. Reduce heat to medium. Once the salmon is golden brown, turn the fillets over and cook until desired doneness, about 4 minutes on each side.

TO GARNISH

1. In two wide-rimmed bowls, place portions of the sautéed 5 Grain Blend, black beans and corn-poblano blend. Lay a salmon fillet across the top.
2. Garnish each bowl with ¼ cup each of radish, fennel and carrots, and ½ cup of beets and roasted butternut squash. Finish with the daikon sprouts, charred lime crema and lime wedge.