Blackened Salmon
I lived a few years in New Orleans and to this day I remember tasting all those traditional NOLA dishes like it was yesterday. It was such a unique taste and far from the food I grew up on. This dish has absolutely turned into one of my everyday go-to meals and brings in the creole taste I crave so often! Blackening seasoning adds a lot of flavor and while you can complement the dish with a beautifully thick remoulade sauce, I find it simply pleasurable with just a squeeze of lemon!! Blackening seasoning works great on most fish, so I always keep a large batch of blackening seasoning in the back of my spice cabinet!
Blackening Seasoning
5 tsp. Paprika
1 tsp. Dried Oregano
1 tsp. Dried Thyme
1 tsp. Cayenne Pepper
1/2 tsp. Black Pepper
1/2 tsp. White Peper
1/2 tsp. Garlic Powder
To Blacken Salmon:
I take a small 6 oz. salmon fillet and salt lightly and then coat the salmon with the blackening seasoning. In a small skillet I add about 2 Tbs of olive oil and heat until it runs fast around the pan. You always want to add fish to a hot skillet! Adding fish to a cold skillet will cause the fish to remain limp and absorb too much of the oil. By adding fish to a hot skillet you will get that nice crisp that seals in the natural juices of the fish. Saute the fish on each side over medium heat for about 3-4 min each side depending on the thickness of your fillet. If you have a really thick fillet you can go ahead and finish the cooking in a 400 degree oven for a couple of minutes. Salmon is paired well with wild rice and steamed broccoli. This is a great satisfying low-calorie dish!
Enjoy!
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