Blackened Salmon

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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 dreaded 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.

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!!!!

5 from 1 vote

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Blackened Salmon

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Course: Main

Cuisine: Southern

Servings: 3 -4

Calories: 311 kcal

Author: Imma

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

1. Brush salmon lightly with the oil then season with salt . Followed by the Creole seasoning.
2. Preheat a large heavy skillet over medium heat for about 2 minutes, then add butter . For the health conscious cooking oil
3. Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached.
4. Remove and serve with vegetables

Sauteed Vegetables

1. Blanche carrots by Cooking carrot in pot of boiling salted water for about 3-4 minutes. Drain and set aside
2. 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.
3. Serve piping hot with salmon.

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