Tuesday, 11 December 2012
Whoa! Blackened salmon, wild rice and edamame beans. Am I a cook or what?
Ingredients to serve four:
2 Tablespoons ground paprika
1 Tablespoon ground cayenne pepper
1 Tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 pieces of salmon (about 6 oz each).
1/2 cup butter
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with melted butter, and sprinkle evenly with the cayenne pepper mixture. then rebrush one side of each fillet with melted butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking 2 to 5 more minutes until blackened and fish is easily flaked with a fork.
Consider moving the salmon around a little occasionally while cooking to prevent the spices from sticking to the pan. I used an olive oil spray to lubricate the pan before adding the salmon......
Remember: It is against the laws of nature to overcook fish until it is dry and tough. DON'T DO IT!