Submitted by Debbie Vair
About the cook: I am a mother of two wonderful Children, married to my high school sweet heart for over 34 years. I started cooking when I was 16 because I was too broke to eat out. I love to cook & entertain with my family & friends. I am always coming with a new dishes to feed my family, friends & enter cooking contests / competitions. I love to enter cooking contests & cooking competitions. I am always using family & friends as judges. I love to cook because we love to eat. Staying healthy is a big part of the reason I cook every day. Food has to look & taste great at the same time be healthy & fuel the body.
About the dish: This wild caught salmon dish is a family favorite at our house. I love to make this when I have plenty of green tomatoes in my garden. Not only is this delicious it's healthy & helps fuel the body
National Origin: American
Estimated Time: 30 to 60 Minutes
4 filets wild caught Alaskan salmon skin removed
2 tsps. Texas Pete hot sauce
1/2 cup extra virgin olive oil
2 tsps. coarse sea salt
2 tsps. cracked black, white, green & pink pepper corns
3 tsps. Blacken spice
1 tsp. paprika
4 large eggs
2 cups bread crumbs
1 cup all purpose flour
4 large green tomatoes
2 tbsps. Reduced Balsamic Vinegar
1 cup plain Greek yogurt
Fresh cut chives from my garden
In a bowl add 1 tsp hot sauce
Add 1 tsp Coarse sea salt
In a bowl add 1 tsp. hot sauce
Add 1 tsp. Coarse sea salt
Add 1 tsp. Cracked peppercorns
3 tsps. blackened spice
1 tsp. paprika
Mix together & generously rub both sides of your fish, cover with plastic wrap set in the refrigerator to marinade.
In a bowl add your flour
In another bowl crack & Wisk your 4 eggs & 1 tsp. hot sauce
In another bowl add your bread crumbs
Slice your green tomatoes into 1/2″ thick slices
Place your tomatoes in your flour, then your eggs & then your bread crumbs.
Pre heat you fry pan on medium high heat, add you Extra virgin olive
Fry your tomatoes on both side until golden brown once done place in the oven to keep warm.
In a bowl add your yogurt & chives cover and keep refrigerated.
Fire up your grill & cook your salmon about 3 minutes on each side.
Remove from grill
On a plate add some romaine lettuce with a little drizzle of your reduced balsamic vinegar
Add your fish top with your yogurt & chive sauce & serve with 2 slices of your fried green tomatoes.