Friday, March 22, 2013 Blackened Salmon & Cajun Green Beans

From one of our favorite chopped judges Alex Guarnaschelli.

This is what happens when the Salmon at the grocery store looks wonderful and I ask my boyfriend 'how should we cook this?'. The results were delicious. It was also a super fast meal to make and it disappeared even quicker.

1 Tbsp Paprika
1 Tbsp Cajun Seasoning
10 Sprig Fresh Thyme, Remove Leave & Chop
1 tsp Dried Oregano
1 tsp Salt
3/4 lb Salmon
3 to 4 Tbsp Canola Oil
1 Lemon, Zested & Juiced
1 lb Green Beans

Blackened Salmon
In a Small Bowl add Paprika, Cajun Seasoning, Thyme, Oregano & Salt, mix to blend. (Set aside a one or two Tbsp of this for the Green Beans.) Put the mixture on a plate and coat the flesh side of the Salmon.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the Oil. When the Oil begins to smoke quite heavily shut the heat off under the pan. Add the Salmon, flesh side down, in the Oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.

Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

Cajun Green Beans
Bring a medium to large pot of water to boil. After you flip the Salmon blanche the Green Beans for 3-4 minutes. Drain from water, pour Olive Oil over Beans and sprinkle with seasoning set aside.

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