DALLAS (KDAF) — Photojournalist Andy Nguyen was in the home of Dive Coastal Cuisine’s chef and owner, Franchesca Nor, making a kid-friendly recipe and then how to add the adult twist to it!
Easy home slaw
- 1/2 a Bag of mixed cabbage
- 1 red bell pepper chopped
- 1tbsp of cilantro chopped
- 1 Chopped oranges or tangerines
- 1 grapefruit
- 1 lime
- Splash of oil
- Dash of salt
- Pumpkin seeds for garnish and texture
Mix all loose ingredients together and then squeeze grapefruit juice and lime juice on the side, make sure you don’t have seeds in the juice. Add to the slaw mixture, add oil and salt. Mix together and serve as a top to tacos or lettuce cups or just enjoy as is
Blackened season for salmon
- 1 tbsp Onion powder
- 1 tsp Garlic powder
- 1 tbsp Hungarian smoked paprika
- 1/2 tbsp Dry Thyme
- 1/2 tbsp Black pepper
- 1tsp Cumin
- 2 tbsp of salt
- Salmon filet, any size (deboned and descaled)
Take your salmon filet and dry it off with a paper towel to get extra moisture off.
Then have a sheet pan ready with a piece of parchment paper on top. Place your salmon filets on the pan and parchment paper. Start to heat a grill to high temp. If you don’t have a grill that’s ok. Preheat your oven to 425.
Mix all dry spice ingredients in a small bowl. There will be extra so enjoy it on all sorts of proteins after today.
Sprinkle the seasoning on top of three sides of the salmon filet. I like to skip the bottom. You do you.
Put on pan or grill and sear. Or just pop in the oven. You will get the same effect and taste.
Only cook about 5-8 min if you seared it first.
Otherwise, just cook for 10-12 min