Adrienne Cheatham appeared on Top Chef‘s Season 15 as a runner up and is a proud chef. Not only does she like cooking but she also enjoys keeping healthy by eating, traveling and spending her downtime working on herself.
A good cook is someone who can balance their busy lifestyles with an equal amount of self-care. She created a killer blackened salmon recipe to represent her Louisiana roots and the recipe is incredibly delicious!
Ingredients
- skin-on fillet salmon
- ricotta cheese
- salt
- black pepper
- black-eyed peas
- bay leaves
- grounded sassafras leaves
- collard greens
- lemon
- for the sauce (white wine vinegar, dijon mustard, buttermilk. canola oil)
- chives
- fresh dill
- shallots
- canola oil
- smoked paprika
- garlic powder
Steps
- trim off the salmon from its skin and remove all the brown residue on the fish (if there is)
- cut the fish into 1-2 inches
- mix paprika and salt and sprinkle it on the fish slices
- keep the salmon in the fridge for 40 minutes
- soak the black-eyed peas in water
- add half an onion to the water, bay leaves, and grounded sassafras leaves
- season with black pepper and mix it (don’t add salt)
- cook the beans for 30 minutes
- cut the collard greens thinly
- grate lemon zest on the collard greens and season it with salt
- for the vinaigrette sauce blend all ingredients in a high-speed blender and add chives and fresh dill, shallots
- for the beans add canola oil, smoked paprika and garlic powder and seasonings
- bake the beans in an oven for 20 minutes until its crunchy
- take out the salmon from the fridge and sear for a few minutes until one side is cooked
- mix sliced cheese, the vinaigrette, and collard greens together.
Now you have a meal for 4 or even one if you’re extra hungry.
