Friday, July 31, 2009

Blackend Salmon w/ Summer veggies

The first time I had blackened salmon was at the Aquarium restaurant in Kemah, Texas some years ago. It was so good, I had to find out what was in this 'blackened' seasoning. Come to find out, it just a bunch of seasonings I use on a regular basis all combined into one. Go figure. Anyways, this is one of my favorites, and I thought I'd share it with you all. What's your favorite fish and how do you prepare it? Please comment here.

What you'll need:

2 fresh Atlantic salmon fillets (skinned is ok)
2 tbsp blackened seasoning (or cheat using a store bought
1/2 lb veggies of your choice (I used zucchini, yellow squash and broccoli)


1. Rinse and pat fillets dry with a paper towel.

2. Evenly coat both sides of the fillets with blackened seasoning.

3. Heat a cast iron skillet with medium-high setting. Add a teaspoon of olive oil to skillet. If you don't have a cast iron one, stainless steel is the next best thing. Once pan is hot, add fillets. If your fillets have skin, cook skin side up. After five minutes or so, carefully peel back and remove skin.

4. While your salmon fillets are cooking, prepare your veggies. I chose to julienne one yellow squash and one zucchini for this dish.

5. I also used one large broccoli crown.

6. Add all veggies to a steamer pot, or saute in a pan with olive oil and oregano. Steam until veggies are lightly steamed and firm.

7. Cook salmon for about 4-5 minutes on each side. When the flesh of the salmon is slightly transparent, it's done. You definitely do not want to overcook your will result in a dry, non flaky piece of fish!

8. When done, serve with veggies! Enjoy.

No comments: