Blackened Salmon with homemade Creole Seasoning and saute vegetables. When you are in the mood for a healthy and flavorful meal for dinner .
Super Easy to make and loaded with tons of flavor . What’s not to love?
Blackened is the process of adding or intensifying the flavors of any dish with creole seasoning .
You don’t have to stick to salmon or seafood . Salmon is one of my favorite fish and I stock up on it and use whenever hunger strikes.
When salmon is dredged in creole seasoning then cooked in a hot skillet with butter, amazing things happen. The spices char, they intensify, the milk solids from the butter are browned and let’s not forget all that salmon has to offer. The fat from the fish melds beautifully with the combination of herbs and spices. It’s mild yet distinguishable taste is apparent and the moist, flaky texture makes the fish even more delectable.
While Some cooks create a dark , slightly burnt taste on the outside to actually ” blackened” or char their fish. I just like to slightly sear both sides to create a crust while still maintaining a moist and flaky fish.
To make a cohesive meal, obviously, you want to use the same creole seasoning used for the salmon on the sautéed vegetables. Have this Queen of all Spice right on your pantry. It adds depth and rich flavor to just any dishes plus it comes quick to put together and can be easily customized for personal preference.
A generous sprinkle and some garlic turns basic vegetables into a palate pleasing side dish that commands attention. The vegetables are a matter of preference , I used chayote, carrots, Zucchini and bell pepper.
A combination that is offered on a menu at a Mexican restaurant , in my neck of the woods. Yes ! Who knew! Most restaurants are not authentic nowadays . There is aways some sort of fusion happening, in a good way. Can’t complain
Saute the vegetables to your desire, I like mine slightly crunchy . If you can… do include chayote also known as cho cho or christophene in most caribbean countries . It’s mildly sweet and incredibly crisp and really pairs well with the other vegetables.
Want a simpler yet oh-so-tasty salmon recipe? You might want to try this Oven Baked Salmon with a lemony and spicy kick that makes a fancy mid-week or dinner night meal.
If you are up for it serve with this Mexican oven rice here . And you have a complete restaurant meal -enough for the family at the fraction of the price.
Enjoy!!!!
Blackened Salmon
Ingredients
- 3 -4 Salmon steaks room temperature (about 6 ounce)
- Salt to taste
- 2-3 Tablespoons Unsalted Butter replace with oil
- 4-5 Teaspoons per salmon Creole Seasoning (Homemade
- here)
- Sauteed Vegetables
- 1-2 Tablespoons Cooking oil
- 2-3 Teaspoons minced garlic 1 large carrot 3 peeled halved lengthwise, then cut on diagonal into 1/4-inch-thick slices2 teaspoons creole spice (season to taste with more or less)
- 1 large red bell pepper cut lengthwise into 1/2-inch-wide strips
- 1 large zucchini halved lengthwise, then cut on diagonal into 1/2-inch slices
- 1 Zucchini halved lengthwise, then cut on diagonal into 1/2-inch-thick slice
- 1 Chayote halved lengthwise , then cut into diagonal into 1/2 inch -thick slice
- 1/2 cup water or broth.
- Salt to taste
Instructions
Blackened Salmon
- Brush salmon lightly with the oil then season with salt . Followed by the Creole seasoning.
- Preheat a large heavy skillet over medium heat for about 2 minutes, then add butter . For the health conscious cooking oil
- Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached.
- Remove and serve with vegetables
Sauteed Vegetables
- Blanche carrots by Cooking carrot in pot of boiling salted water for about 3-4 minutes. Drain and set aside
- Heat oil, over medium-heat in a Large saute pan. Then add garlic, and creole seasoning ; sauté about 30 seconds. Add carrots, chayote( if included) and remaining vegetables; sauté until just tender, tossing often . You may use about a 1/3- 1/2 cup water or broth to prevent any burns . Season with salt.
- Serve piping hot with salmon.
Juliette says
When salmon is “dreaded” . Did you mean to say dredged?
Imma Adamu says
You caught me. Thanks for correcting me. Thank you so much
Ngozi says
I made this today. tasted amazing. Definitely a keeper.
ImmaculateBites says
Hi Ngozi,
So happy to hear this . Thanks so much!!!
Michelle says
Do you think I could make this with Berber instead of creole seasoning?
Michelle says
Sorry- I meant berbere. That was my phone
ImmaculateBites says
Here it is
Shelly says
I made this the other day and was totally in LOVE with it. Very flavorful! I also made a few jars of the creole seasoning to share with family and friends. Thanks for sharing your recipes.
ImmaculateBites says
Awesome! So glad to hear this. Thanks for taking the time to let me know.
charles says
can’t find the recipe for the creole seasoning Imma
ImmaculateBites says
Right here https://www.africanbites.com/creole-seasoning/
charles says
Thank you Imma. I will be having salmon with a difference this evening.
karine says
I can’t wait to try this out. On my way to purchase some of the vegetables- already made the creole seasoning and will never buy store-bought again- YES! Could’t find basil but included everything else. So Flavorfull!!! Thanks Imma, you are my cooking goddess.
ImmaculateBites says
That is such a sweet thing to say. Thank you SO MUCH!!!!