RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5669
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| Recipe Name: |
Blackened Salmon - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.08
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 6-ozs salmon fillet, skinless, farmed 3/4-inch thick
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Directions:
Combine all ingredients for the seasoning mix and set aside.
Place a cast-iron skillet over high heat and heat until the pan begins to smoke and a white ash forms on the bottom, at least 10 minutes. If there is no ash after 20 minutes. Sprinkle a few drops of water in the pan. If they dance, the skillet is hot enough to do the job, but cooking may take an extra 20 minutes per side.
Dip the filets in the melted butter, then sprinkle the seasoning mix on both sides and pat into the butter. When the pan is ready, put 2 filets in, moving quickly and cook until the bottoms are blackened, up to 2 minutes. Turn over.
If the thickness is not uniform, you may wish to press down with a spatula during cooking. Again, cook until ridges on bottom are blackened, up to 2 minutes. The interior of the fish should be opaque but juicy. Keep warm in a low oven while you repeat with the other filets.
Serve immediately, with Mustard Sauce. |
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| Nutrition per Serving: |
| Calories: |
516 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
102.0 |
Fat: |
41.0 |
Protein: |
36.00 |
| Fiber: |
0.00 |
Sodium: |
4.00 |
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