Blackened Salmon
by Mallory McAllister
serves: 6
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Serve with brown rice, steamed asparagus, and steamed baby carrots |
Ingredients: |
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1 Tbsp |
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Paprika |
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1/2 tsp |
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Cayenne Pepper |
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1 tsp |
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Salt |
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1/2 tsp |
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Black pepper |
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1/2 tsp |
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White pepper |
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1 tsp |
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Onion powder |
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1 tsp |
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Garlic powder |
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1/2 tsp |
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Dried Thyme |
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1/2 tsp |
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Dried Oregano |
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1 dash |
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Cumin |
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1/4 cup |
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Butter |
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6 |
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Salmon Fillets, (1/2-3/4 in thick) |
Directions: |
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Mix dry ingredients on large plate.
In a skillet, melt bitter over medium-high heat. Pour off all but 3 tbsp into an 8 inch square pan.
Turn on hood vent and turn hear to high. Dip each fillet in the melted butter (very lightly) and then dip in the dry ingredients, patting the fillets by hand.
In the same skillet, cook fish on each side for 2-3 minutes, being careful when turning over. The fish will look charred, (blackened) and there may be some smoke, but not enough to call the fire department.
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