Trying my best to stay upbeat, awake, positive and healthy with my food choices but this darn rain and clouds are taking its toll. This feeling translates into major “JUNK FOOD” cravings. M&M’s, cake, cookies anything with chocolate and/or sugar! However, I need to get hold of myself so dinner tonight will be healthy blackened Salmon. Low salt, high taste and filling. I am lucky enough to grab salmon from our walk in at http://trrestaurant.com we get only the best Wild Atlantic Salmon there so dont judge me folks. I guess I am a little spoiled.
Unlike some other foods, there is no “standard recipe” for blackening seasoning. That means that each cook includes slightly different ingredients. Salt and pepper are to be found in almost all recipes, and are most commonly accompanied by paprika, cayenne, garlic powder, onion powder, thyme and oregano. Some of these ingredients may be left out, (SALT for me ) and others, such as white pepper, may be included. No matter the recipe, blackening seasonings are usually applied liberally just before pan searing in a hot skillet. I create my custom seasoning often using curry powder and Smokey paprika – I think blackening seasoning gets a bad rap people automatically assume it means preparing in the Cajon way. Very spicy, high in salt and fat but that is not the case.Below is what I use for my mix. However this changes depending on what’s in my pantry and my mood. So give it a try. The key is a very hot pan (turn that fan on!) olive oil and butter. Sear well on both sides about 3 min. each side. Than depending on thickness of fish cover and place in oven at 450 for 2 min. maybe a little more. I sometime will just put it in the microwave for 45 seconds to make sure not too rare. Letting it rest for about 3 minutes before serving.
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tbsp paprika
- 1 tsp curry powder
- 1 tbsp oregano flakes
- 1 tsp cayenne powder
Mix all together in small mixing bowl - this will coat 2 pieces of salmon - give or take the measurements - use what you have on hand - add a pinch of salt if you want.
With this beautiful fish I may make a fresh crunchy salad – simple dressing of olive oil, fresh lemon juice, oregeno, red wine vinegar S&P. Or you can switch up the redwine vinegar for asain rice wine vinegar & omit the oregano – its a bit lighter and sweet. Great to pair with seafood.
Or I will have some of my toasted quinoa and whatever veggie in season. Brussel sprouts or my favorites butternut squash! However, tonight I also served this with my Asain Slaw (recipe in archives) DLISH! This has to be Chrissy’s and my favoite for sure.
Voila – dinner is served. A healthy one too – now this leaves room for that cheesecake for dessert right? Will share my mom Carole’s famous Cheesecake recipe with you tomorrow. I miss her and love to cook her specialties makes me feel her presence again!
Thanks for stopping by my blog. I really do appreciate each of you. If you try this out let me know what recipe you used and your thoughts. Later I am making these lamb burgers I found on @cleanprogram. Never dissapointed in their stuff – never! So as another beautiful day comes to a close – I prepare my bath and reflect on what great people are in my life and all the blessings I have. I wish the same for you!