Blackened Salmon
This Blackened Salmon is a hit. I love to serve it with some coleslaw and tartar sauce.
Ingredients
- 3 salmon fillet 0.25 lb each, skin removed
- 1 teaspoon peppercorn
- 1 teaspoon thyme
- ½ teaspoon cumin seeds
- 1 teaspoon cayenne pepper
- 2 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- melted butter to brush the fillets
Tartar Sauce
- ½ cup mayonnaise
- 1 tablespoon chopped onions optional
- 1 tablespoon dill relish
- 1 garlic clove crushed
- 2 teaspoon vinegar
- juice of half a lemon
- salt and pepper to taste
Instructions
- Begin by grinding peppercorns, thyme and cumin seeds in an electric grinder or using a pestle and mortar into a fine powder
- Now mix the ground up spices with cayenne pepper, smoked paprika onion and garlic powders and salt.
- Next, wash and dry your salmon with a paper towel. Brush some melted butter on both sides. Now very generously sprinkle the dry rub onto the fillet on both sides and pat down really well.
- Heat up a cast iron skillet with a knob of butter and some oil to grease the pan. Once the oil is hot, lay down your fillet and cook for 3 minutes on medium high flame. Once the bottom develops a nice crust, flip and cook on medium low flame for 5-6 minutes or until the fish flakes easily. Be sure to turn on the vent because your kitchen will get really smoky!
- To make the tartar sauce, take out some mayonnaise in a bowl. i used light mayo. Add chopped onions, relish and garlic into the mayonnaise and mix.
- Add vinegar and lemon juice and season with salt and pepper. If you don't like the sauce too thick, you can add a little water to thin it out until you get your desired consistency.
- Plate out your salmon and spoon out a few dollops of tartar sauce. This goes really well with coleslaw. Enjoy!