Sunday, July 10, 2016

Easy Cajun Blackened Salmon

This is one I came across awhile back
For the Smoked Cajun Spice Blend:

    6 tablespoons smoked sweet paprika
    4 tablespoons kosher salt
    4 tablespoons garlic powder
    3 tablespoons dried thyme
    2 tablespoons onion powder
    2 tablespoons cayenne pepper
   (can be adjusted depending on your heat tolerance.)
    2 tablespoons dried leaf oregano
    1 tablespoon black pepper
For the Cajun Blackened Salmon (per serving):
    1 skinless, boneless salmon fillet
    (if frozen, thawed completely according to package instructions)
    1 teaspoon or so Homemade Smoked Cajun Spice Blend (to taste)
    2 teaspoons canola, grapeseed, or peanut oil
Optional, for serving:
    Hot cooked rice
    Mango Salsa or other fruit salsa
To Make the Smoked Cajun Spice Blend:
    Whisk all the ingredients together.
    (Stores in a jar with an airtight lid for 6 months or so)
To Make the Cajun Blackened Salmon:
 1) Lightly pat both sides of the fish fillet with a paper towel to remove any excess moisture. Careful to not squash the fish sprinkle at least ½ of a teaspoon of the Homemade Smoked Cajun Spice Blend over each side of the fish fillet. For stronger flavor or (if you're using a larger fillet), sprinkle about 2 tsps of  Smoked Cajun Spice Blend on each side of the fillet.
  2) Place a clean, dry cast-iron skillet medium-high burner 1 minute. Add oil swirl it to coat when oil shimmers lay seasoned fish fillet down in the pan until the fish appears to be cooked (color changes from bright pink to opaque ⅔ of the way up the sides; if it smells like the spices are blackening too quickly, turn the heat down a little)
3) When cooked ⅔ of the way up turn over (cook for 1 more minute) or until the fish appears opaque or cooked all the way up the sides.
Transfer the fillets to a plate or platter and lightly tent with foil. Remember that fish as meat- continues to cook a bit or @ rest when removed from heat.

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