Salmon Cosa Mesa from Blue Lantern

Chef Tom and owner, Tom Pease, from the Blue Lantern Lounge in Elma were in the kitchen cooking up a delicious salmon dish! This dish will take your taste buds to a new level with spicy, sweet and salty flavors. Check out the recipe below!

For more information on The Blue Lantern visit


– 8 ounces of Atlantic Salmon

– 1 ounce of chili spice

– 10 ounces of risotto

– 2 ounces of ranch dressing

– 1 ounce of chipotle peppers

– 1 cob of corn

– 1 ounce of diced roasted red pepper

– 1 ounce of chopped scallions

– 8 Friend corn tortillas

– 1 cup of cream

– 1/2 cup of Parmesan cheese



– Season the salmon with chili spice

– Sear salmon in a saute pan over medium high heat for about 3 minutes per side. Then place the salmon in a 350 degree oven until the internal temperature is 165 degrees.

– Grill the cob of corn and slice off corn kernels once it is cooled. Cut and dice the other vegetables, then saute the peppers and grilled corn together.

– Prepare risotto as directed on the store bought box. Add the cream and sauteed vegetables to the finished risotto.

– Add the Parmesan Cheese and scallions to the risotto and simmer until thickened.

– Plate the risotto and place a piece of salmon on top. Then drizzle with ranch and garnish with tortilla stripes


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