Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------TOMATO-TEQUILA VINAIGRETTE----------------------
4 Italian plum tomatoes 1 Garlic clove
-about 8 oz 1/3 c Tequila
1 Serrano or jalape¤o chile 1/2 ts Salt
-coarsely chopped 1/4 ts Cracked black pepper
1/4 Red onion 1 tb Balsamic vinegar
-coarsely chopped 1 tb Olive oil

---------------------------SALMON--------------------------------
4 Salmon fillets 3 tb Chimayo or other
-5 to 6 oz ea -mild red chili powder
-pin bones and skin removed 6 tb Olive oil

Prepare the Tomato-Tequila Vinaigrette and set aside.

Rub the salmon fillets with the chile powder. Heat the olive oil in a
frying pan (pref nonstick) over medium-high heat, add the fillets
without crowding and sear 3 to 4 minutes per side, depending on the
desired degree of doneness.

To serve, place the salmon fillets on four plates, stir the
vinaigrette and pour it over the fillets.

Blackened Tomato-Tequila Vinaigrette:

To blacken the tomatoes, preheat a heavy skillet (pref cast-iron)
over high heat. Add the whole tomatoes and cook, turning
occasionally, until the tomato skins split and are blackened, about 5
minutes. Remove and let cool. Peel the tomatoes, discard the stem
ends and coarsely chop the tomatoes.

Combine the tomatoes, chile, onion, garlic, tequila, salt and pepper
in a nonreactive saucepan and simmer over medium-high heat for 10
minutes, stirring occasionally. Pour the contents into a blender or
food processor and blend 1 minute. Strain through a fine-mesh sieve
into a bowl. Add the vinegar and olive oil and mix well. Taste for
seasoning.

Makes about 3/4 cup.

Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95

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