Pepper Lime Salmon With Black Eyed Beans Food

BLACKENED SALMON WITH SPINACH AND BLACK-EYED PEAS

Steps:

• Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes.
• Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium.
• Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion.

BLACKENED SALMON WITH SPINACH AND SOY BLACK BEANS (FIVE-MINUTE MEAL IN A PAN!)

Steps:

• Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot.
• Coat the salmon fillets well on both sides with the blackening spice and place gently in the hot pan. Sear on the first side for about 2 minutes and then flip fish over. Add the black beans to 1 corner of the pan and throw in the fresh spinach and butter right on top of everything and cook it all for about 2 minutes more.
• To serve, take the spinach off the top and place it on the bottom of a plate. Then arrange the salmon and black beans around it. Garnish with a dollop of sour cream, if desired.
• Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen.

EASY LEMON-PEPPER BLACKENED SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate,
• Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.
• Place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.

LEMON-PEPPER SALMON II

Steps:

• Preheat the oven broiler. Lightly grease a baking sheet.
• Place salmon on the baking sheet. Mix the melted butter and soy sauce in a small bowl, and brush over the salmon. Sprinkle salmon with lemon pepper.
• Broil salmon 6 to 8 minutes, depending on thickness, or until easily flaked with a fork.

CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Steps:

• Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
• In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
• For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
• Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
• Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.