Sunday, April 26, 2009

Blackened Salmon

The approach of summer always brings out a need to eat more fish and fresh produce.  I am sure the salmon is good all winter, but I almost never go to the sea food market during the winter.  I pulled out my favorite blackened salmon recipe today and heated the grill, despite the dreary clouds.  I figured we would invite summer by grilling salmon and making a spring dessert. . .something lemony.  Having eaten blackened salmon a couple times at restaurants, I was determined to find a good recipe for making it at home.  I found one I liked. . .then I tweaked it of course.

For the Spice:

2 tsp paprika
4 tsp dried thyme
2 tsp onion powder
2 tsp garlic powder
1 tbs sugar
2 tsp salt
2 tsp black pepper
1 tsp white pepper
1 tsp cayenne pepper
1 tsp oregano
3/4 tsp cumin powder
1/2 tsp ground nutmeg

Mix all the seasons together and store what you don't use in an airtight container.

Traditionally, blackened Salmon is fried in melted butter.  But I decided to grill it today.  To fry it you simply melt a  couple tablespoons of butter  in a pan, coat your fish with it before seasoning and fry it on each side until blackened and cooked through (2-5 minutes on each side).  

To grill it, I didn't even coat with butter first, though you certainly could.  I simply piled on the spices nice and thick and then grilled it on grilling pan set on the barbecue grill for about seven minutes, or until cooked through.  

It is a spicy dish, they way I like it! And easy, which is always a good thing. Enjoy.

**In case you were wondering where I have been for nearly two months--a large part of that time my kitchen was torn out and under construction.  But now I am back baking and cooking in my nearly complete, beautiful kitchen.  To see some of the process I have been going through, feel free to visit my home and garden blog.** 

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