Wild Sockeye and Prawns

Wild Sockeye and Prawns with a Crunchy Vegetable Medley Salad in a Cilantro Lime Cream Sauce.

Submitted by Mike & Aiden (son) L.

Sockeye & Prawns:

• Prepare 4 debone 5oz portions
• Prepare 4 skewers of prawns, 4-5 prawns per skewer
• Dry fish and prawns in paper towel
• Drizzle good olive oil, salt & pepper
• Cook directly under broiler to ensure the fish and prawns get a nice crisp top

Salad:

• Using a mandolin, slice up one carrot, one zucchini, one red onion
• Immediately place the portions into an ice bath and set aside
• Saute in a skillet with a knob of butter and two tablespoons of olive oil
• Season with salt and pepper
• Squeeze in the juice of half a lime and two tablespoons of red wine vinegar
• Don’t overcook, leave a bite to the vegetables

Sauce:

• Saute one onion with 6 sliced garlic cloves and two de-seeded jalapeno peppers in olive oil
• Add to food processor
• Add in one bunch of cilantro
• Add in one bunch of parsley
• Squeeze in the juice of one to two limes
• While mixing add in cream to get desired consistency of sauce
• Add salt, pepper and extra lime if required to have to ensure you taste the lime

Plating:

• Fill the bottom of the plate with sauce
• Use tongs to lay the salad on top of the sauce
• Lay your sockeye on top of the salad
• Add your prawn skewer
• Add a few asparagus (put in bottom of oven with olive oil and salt when fish goes in)
• Slice avocado to garnish

Quick, Easy, Delicious. Enjoy!