Blackened Country French Salmon Fillets Food

BLACKENED SALMON

Steps:

• In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
• Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
• Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

BLACKENED SALMON FILLETS

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets EVOO until moist, and sprinkle evenly with the cayenne pepper mixture. Mist with EVOO spray (I use Garlic flavored EVOO spray).
• In a large, heavy skillet over high heat, cook salmon, until blackened, 2 to 5 minutes. Turn fillets, brush with remaining EVOO , and continue cooking until blackened and fish is easily flaked with a fork.
• At this point, I bake at 400 for 10 minutes or until desired doneness (I like mine well done). If you don't like yours well done, skip the baking stage.

BLACKENED SALMON FILLETS

Steps:

• 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 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining 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 until blackened and fish is easily flaked with a fork.

BLACKENED COUNTRY FRENCH SALMON FILLETS

Steps:

• Mix all ingredients except for fish.
• Lay the fillets, skin side down in baking pan.
• Pour marinade over fish and allow to sit for ten minutes.
• Bake for 10-15 minutes in 350 oven, basting regularly.
• Move fish to just under the broiler and allow to blacken surface of fish for a few minutes.
• Add capers if desired, baste again, and serve.

BLACKENED SALMON POOR BOY SANDWICHES

Steps:

• Heat a heavy skillet over high heat for 15 to 20 minutes.
• Mix mayonnaise with 1-2 teaspoons of Cajun spice.
• Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
• Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
• Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
• Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
• Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
• ***CAJUN SPICE MIX***.
• Mix all spice mix ingredients together. Store in a sealed ziploc bag.
• Makes about 2/3 cup spice mix.

BLACKENED SALMON SANDWICHES

Steps:

• Place cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in paprika, cayennepepper, 1 1/2teaspoons salt, and 1/4teaspoon black pepper; set aside. In anothersmall bowl, whisk together horseradish, yogurt, honey, remaining1/2teaspoonsalt, and 1/4teaspoon pepper; set aside.
• Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons of spice blend; pat with fingers. Place fillets in hot skillet. Cook until well browned, about 5 minutes. Flip fillets; cook through, about 5 minutes more. Transfer to plate; set aside.
• To assemble, spread bread with horseradish mixture.Top with arugula and onion. Flake salmon into chunks; place on sandwiches. Drizzle with remaining horseradish mixture; serve.

THE BEST CAJUN BLACKENED SALMON EVER.

Steps:

• Melt butter over medium high heat. Stir in 1 to 2 tablespoons (depending on how spicy you like it) of Cajun's Choice Blackened Seasoning and garlic. Stir constantly for 1 minute to blend flavors. Slow the cooking of the butter and the garlic by adding wine. Stir constantly and cook for 1 minute. Add fish fillets and cook until fish flakes apart. Squeeze lemon over fish and serve.