Last week, we asked you to submit your best photo of a jicama dish with us on social media with the hashtag #VegOutJicama for a chance to win our second VegOut! flash contest. Several of you rose to the challenge and share some inspired cuisine, so we asked Chef Jason Gould of Cyclone Anaya’s Mexican Kitchen to help us determine a winner.
After reviewing all the submissions, here’s what he had to say:
“These are some really good recipes with some great and unique uses for jicama, it was hard to choose just one winner. The one I picked is the “Sōté-rubbed Salmon with Hatch Pepper Sauce and Jicama-Mango Slaw”. It’s simple use of the jicama in the “slaw” really highlights the great qualities of the vegetable, helping to retain the crispness and complementing the flavor with the addition of the citrus and mango. Served with the seared salmon and spicy Hatch pepper sauce, makes for a great spring dish.”
So congrats to Dragana Harris (aka the writer and home cook behind Dragana Bakes). Enjoy the $50 gift card donated by the lovely folks at Cyclone Anaya’s.
Dragana has shared her recipe with us to help you veg out with jicama, too!
Sōté-Rubbed Salmon with Hatch Pepper Sauce & Jicama-Mango Slaw
Serves 2
Ingredients
For salmon:
¾ lb salmon fillet
Sōté seasoning or seasoning of your choice
1 tablespoon olive oil
For sauce:
¼ cup mayonnaise
¼ cup sour cream
1 roasted Hatch pepper (spicy or not), skin removed, stemmed and seeded
1 tablespoon fresh lime juice
¼ cup lightly packed cilantro leaves
1 peeled and chopped Roma tomato
For jicama slaw:
½ lb jicama, peeled and julienned (use the mandoline for this if you have one)
1 mango, peeled, sliced thin and then longwise into thin strips
8 radishes, sliced thinly (here again, the mandoline comes in handy)
1/3 cup red onion, sliced thin
¼ cup cilantro, chopped
4 tablespoons fresh orange juice
4 tablespoons fresh lime juice
1 teaspoon sesame oil
Salt and pepper to taste
Directions
- Pat salmon dry with a paper towel to remove any moisture. Rub a little Sōté seasoning on the salmon, remembering that the Sōté is mostly salt.
- Pour olive oil into an oven-proof pan or cast iron skillet. Heat pan over medium heat until the oil is very hot. Carefully add the salmon, skin side down. Cover with a splatter shield if necessary to prevent oil from splashing everywhere. Sauté salmon until the edges begin to turn color, about 5 – 6 minutes. Meanwhile, preheat the broiler. Remove pan with salmon from heat and place under broiler for 2 minutes to sear the top. Remove pan from oven using an oven mitt. Serve with Hatch pepper green sauce and Jicama mango slaw.
- Place all ingredients in a small blender and blend until smooth. Refrigerate until ready to serve.
- Combine all ingredients in a medium bowl. Chill until ready to serve. Serve using tongs to drain slaw from the juices.
See Dragana’s original post, plus more recipes and culinary tales on her blog, Dragana Bakes.
