Tuesday, December 6, 2011

blackened salmon

i did some research to find out what really makes a recipe "blackened" thinking it had to contain a specific spice. not so much. it's actually the technique: cooking a protein in butter or olive oil and allowing it to cook to a black crispy state of yumminess without burning. who knew? maybe everybody already new this and i am the odd man out.

blackened salmon

2 salmon filets (no skin)
2 tbs olive oil
1/2 tsp onion powder
1 tsp chili powder
2 tsp paprika
1 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper

1. combine all dry ingredients in a shallow bowl.
2. pat salmon dry with a paper towel. place salmon in bowl pressing down, allowing spices to adhere. turn over and repeat on other side.
3. heat olive oil in a saute pan until hot. add salmon. cook for 5-7 minutes without moving. flip to other side and cook for an additional 3 minutes.

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