2-6 ounce salmon filets
2 tablespoons blackening spice
1 tablespoon vegetable oil
In a heavy sauté pan over medium-high heat, add oil and bring to temperature. Coat salmon filets in blackening spice and place in pan. Cook for 3 to 3 ½ minutes per side. Set aside.
Lobster Sauce Ingredients
½ cup heavy cream**
½ tablespoon lobster base (available in Market Street fresh fish markets)
In a small saucepan over medium high heat, combine cream and lobster base until well mixed. Heat until hot but not boiling.
**1/2 cup of half and half may be substituted for heavy cream. To substitute half and half for cream, combine 1 tablespoon of water and 1 tablespoon of cornstarch. Place half and half in a small saucepan over medium high heat, and bring to temperature (be sure not to boil). Add cornstarch/water mixture and mix slowly until half and half becomes thick.
3 cups corn chips
2 tablespoons salsa, thick and chunky
½ cup Jack cheese, shredded
¾ cup heavy cream
Combine the above ingredients and place in an oven proof dish. Bake at 325 degrees for 30 – 35 minutes.
To serve, place chips mixture on two plates. Top with the blackened salmon, and then coat with the lobster sauce.