Our Food Truck Takeover wraps up with this brilliant recipe from Chef Patti at Tasting Maine! If you think food truck grub can't be fancy, then let this dish set you straight! Season wild-caught salmon fillets with a mild blackening spice & pan-sear. Serve them over creamy parmesan & fontina risotto, then top it off with an elegant slaw featuring delicate fennel, pecans, microgreens & juicy orange segments.
| Allergens |
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| NeedAtHome | White wine |
| ImageBanner | Be the Chef |
| ActiveTime | 25 minutes |
| TotalTime | 40 minutes |
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