Blackened Indian Salmon Food

PERFECT BLACKENED SALMON

Steps:

• In a small bowl, mix together the kosher salt, chili powder, and garlic powder.
• Dry the fish with paper towels. Rub the spice mixture all over the fish.
• Heat a large (12-inch) nonstick skillet* over medium-high heat, about 3 minutes. Brush with the oil.
• Place the salmon fillets in the skillet. Cook until the outside is blackened, 2-3 minutes per side.**
• Remove the skillet from the heat and cover it tightly with foil (or use a lid if has a tight-fitting lid). Allow the fish to finish cooking in the pan's residual heat, for about 5 minutes (its internal temperature should reach 145ºF). Serve immediately.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

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 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

Steps:

• Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet. Coat each stake with the butter (or olive oil) and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside. The time that it takes to cook each stake determines on how large they are.

BLACKENED SALMON FILLETS

Steps:

• To make the blackening mixture, combine the seasonings in a bowl. You can use this blend on fish or chicken. Brush both sides of the salmon with oil to lightly coat. Sprinkle both sides of the salmon with the blackening mixture and set aside. Heat a heavy skillet (not non-stick) over high heat. Add the fish and cook for 2-5 minutes or until the fish releases from the pan, is blackened and the spices are fragrant. Turn the fish over and continue to cook until blackened and the fish flakes easily. Serve immediately. Goes great with rice. Leftovers are delicious on a salad.

BLACKENED SALMON

Steps:

• For Blackened Seasoning, combine the Smoked Paprika (2 tablespoon), Brown Sugar (1 tablespoon), Fresh Oregano (1 tablespoon), Fresh Thyme (1 tablespoon), Cayenne Pepper (1 teaspoon), Onion Powder (1 teaspoon), Ground Black Pepper (1 teaspoon), Garlic Powder (1 teaspoon), Fennel Seeds (1 teaspoon), and Salt (1 teaspoon).
• Store in an airtight jar.
• Lightly drizzle Olive Oil (as needed) over your Salmon Fillet (1) and using your fingers or a brush spread it to coat the fish.
• Generously sprinkle the blackened seasoning all over the salmon to coat it evenly. Repeat on the other side.
• You can pan fry the salmon if using smaller fillets on medium heat for about 5-6 minutes on each side (depending on the thickness of the fillets). Or bake it at 425 degrees F (220 degrees C) for 15-20 minutes.
• Serve the fish hot with a sprinkling of Lime Juice (to taste) and some extra lime wedges!

BLACKENED INDIAN SALMON

Steps:

• 1. Cook Edamame as per package instructions (not required for Chickpeas).
• 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
• 3. Mix together all spices.
• 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
• 5. Coat Salmon with mixture and set aside for 30 minutes.
• 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
• 7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle.
• 8. Serve with a cooling yogurt-based or citrusy side dish.

BLACKENED SALMON

Steps:

• 1. In a small bowl, combine olive oil, lemon juice and garlic.
• 2. In a small bowl, combine paprika, cayenne pepper, thyme and sea salt.
• 3. Cut salmon horizontally into four equal portions. Brush both sides of fillets with oil mixture; lay on cutting board skin side up.
• 4. Sprinkle seasonings on skin side.
• 5. Lightly brush bottom of large skillet with oil mixture and turn heat to high. Once the oil heats up place fillets in pan, skin side (seasoned) down and turn heat to medium.
• 6. Sprinkle the remaining seasoning on the top side of each filet.
• 7. Cook on medium for 3-4 minutes per side depending on thickness of filet.
• 8. Remove from pan and garnish with lemon slices.
• 9. Serve and enjoy!

BLACKENED SALMON

Steps:

• In a small bowl combine seasons. Mix well.
• Pat salmon fillets on both sides with Seasoning.
• Heat skillet on high.
• Melt butter.
• Add salmon and cook 3-4 min on each side until blackened (about 12 min).

BLACKENED SALMON WITH WHISKEY BUTTER SAUCE

Steps:

• Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
• Rub into the fillet and add more if you end up with bare spots.
• Set aside.
• With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
• When it starts to smoke and shimmer, add the butter and swirl just until melted.
• Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
• Remove from the heat; standing back from the pan, add the whiskey.
• Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
• When the fish is done through, remove to a plate and keep warm.
• Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
• Let each addition melt before adding another.
• Whisk constantly.
• Pour over salmon and serve.

BLACKENED SALMON

Steps:

• For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes.
• For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.
• Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach.
• Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.

BLACKENED SALMON

Steps:

• Gather the ingredients.
• Lay salmon fillets skin-side down into a shallow ceramic or glass baking dish. Squeeze equal amounts of lime juice over each filet and let sit 5 minutes.
• In a food processor, blend onion powder, thyme, basil, oregano, chile, pepper, salt, and sugar until homogeneous. Spread the spices evenly onto a large plate or baking sheet.
• Lift salmon fillets from lime juice, then flesh side down into spice mix, pressing very gently to encourage spices to stick to fish. Turn each fillet onto sides and press again.
• Heat a large grill pan over medium-high and add some oil to the pan. Once hot, add fillets skin-side down, and cook 4 minutes. Using a spatula, carefully flip and cook for a additional 5 minutes or until cooked through.