‘New Soul Kitchen Remix’ star Chef Jernard Wells shows Sherri how to make blackened salmon!
Blackened Salmon with Coconut Cream Crawfish Sauce | SERVES 4
1-1⁄2 teaspoons Cajun seasoning
1-1⁄2 teaspoons cayenne pepper
1-1⁄2 teaspoons chili powder
1-1⁄2 teaspoons smoked paprika
1 pound crawfish tails or large shrimp, peeled and deveined
4 (6-ounce) salmon fillets, skinned if desired
2 tablespoons honey
4 tablespoons of Chef Jernard’s Lemon pepper butter
1 tablespoon olive oil
3 garlic cloves, roughly chopped
1/2 green bell pepper, diced
1/2 cup of Sliced spinach
4 celery stalks, diced
1 yellow onion, diced
1 cup diced Roma tomato
1 cup coconut milk
Cracked black pepper
1. In a small bowl, stir together all the blackening seasoning ingredients.
2. In a large bowl, sprinkle a little bit of the blackening seasoning over the
crawfish tails and toss to coat.
3. Drizzle the salmon with honey on both sides and sprinkle half of the remaining blackening seasoning over each side of the fillets. The honey will allow the seasoning to stick.
4. Melt 2 tablespoons of the butter with the olive oil in a large skillet or grill pan over medium-high heat. Place the salmon fillets in the pan (skin-side down if your fillets have skin on) and cook for about 4 minutes on each side for medium-rare/medium, or to your preferred doneness.
5. While the salmon cooks, melt the remaining 2 tablespoons butter in a medium sauté pan over medium-high heat. Stir in the garlic and trinity of bell pepper, celery, Spinach and onion and cook until tender, about 2 minutes. Add the crawfish, lower the heat to medium, and stir to combine. Cover and cook for a few minutes, until the crawfish are cooked through and tender.
6. Add the diced tomato, coconut milk, and remaining blackening seasoning. Cook for a few minutes more, until the sauce comes to a simmer.
7. Divide the Mashed Potatoes onto four plates. Place a salmon fillet on top of the Potatoes and serve topped with the coconut cream crawfish sauce.
Momma’s Buttery Garlic Whipped Potatoes
6-10 large Yukon Gold potatoes, peeled and cut into large dice
4 tablespoons unsalted butter
2 tablespoons minced garlic
¼ cup garlic powder
2 tablespoons onion powder
½ cup heavy cream
¼ cup sour cream
¼ cup chicken broth
Ground white pepper
Minced fresh chives, for garnish
1. Put the potatoes in a large pot and cover with water. Add 1 tablespoon salt. Bring to a boil over high heat, then lower the heat to a simmer and cook the potatoes until they’re fork-tender, 10–15 minutes. Drain the potatoes and transfer to a large bowl.
2. Melt the butter in a medium sauté pan medium-high heat. Add the garlic and sweat until soft, about 3 minutes. Add the garlic powder, onion powder, heavy cream, sour cream, and chicken broth and bring to a light simmer for 5 minutes.
3. Pour the creamy liquid over the cooked potatoes and carefully use a whisk to whip the potatoes until there are no lumps.
4. Season with salt and white pepper as desired. Garnish with chives.
Peach-Blackberry Mint Julep
Mini ice cubes or crushed ice
4 ounces scotch
2 ounces peach puree
1 ounce fresh lime juice
2 mint leaves, torn, plus 2 sprigs for garnish
4–6 blackberries, plus more for garnish
6 ounces lemon-lime soda
1. In a martini shaker combine some ice cubes with the scotch, peach puree, lime juice, torn mint leaves, and blackberries.
2. Shake vigorously until the berries begin to break up.
3. Pour the drink into two julep cups or other favorite glasses filled with mini ice cubes or crushed ice.
4. Top each drink with lemon-lime soda and garnish with a mint sprig and more blackberries.