Wednesday, October 30, 2013

Blackened Salmon

Blackened salmon.  Now those are words I never thought I'd type on the blog.  I've been getting adventurous lately in trying to find new ways to make salmon...well, not taste like...salmon.  Blackening salmon HAS WON THE CONTEST.  Not only did I not hate this, I loved it.  Like really, truly loved it.  

If you don't like salmon, try this.  I swear you will love it.  Here's the recipe:

2 Skinless, Boneless Salmon Fillets 
Blackening Spice (you can find this in the spice aisle)
2 Tbs of Canola Oil 

Pour blackening spice onto a plate.  Press each side of the salmon into the seasoning and set aside. Add oil and heat a heavy skillet (preferably cast iron) on medium high heat for 3-4 minutes or until it starts to smoke.   Add seasoned salmon carefully to the hot pan and turn heat down to medium.  DO NOT TOUCH THE FISH for at least 2 minutes.  Check the fish.  It should have formed a nice black crust.   Flip the fish and cook for another 2 minutes.   Serve immediately.

Stay hungry!

1 comment:

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