Blackenedsalmonwithbroccoli Recipes

Steps:

• In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
• 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, 1 at a time, in a single layer, 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.

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
• In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Steps:

• Over medium heat heat a skillet.
• Coat both sides of salmon with seasoning and then place in skillet and cook for 3-5 minutes on each side or until done and blackened.
• In another skillet cook broccoli (see note in description) and water in a skillet, bring to a boil and simmer until tender (5 minutes for rabe or 10 minutes for regular broccoli); drain.
• Wipe out skillet (used to cook broccoli) and heat oil over medium heat. Stir in shallots and salt and cook for 3-5 minutes or until softened. Stir in broccoli and raisins.
• Serve broccoli with salmon and lemon wedges.

Steps:

• For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes.
• For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.
• Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach.
• Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.

Steps:

• 1. In a small bowl, combine olive oil, lemon juice and garlic.
• 2. In a small bowl, combine paprika, cayenne pepper, thyme and sea salt.
• 3. Cut salmon horizontally into four equal portions. Brush both sides of fillets with oil mixture; lay on cutting board skin side up.
• 4. Sprinkle seasonings on skin side.
• 5. Lightly brush bottom of large skillet with oil mixture and turn heat to high. Once the oil heats up place fillets in pan, skin side (seasoned) down and turn heat to medium.
• 6. Sprinkle the remaining seasoning on the top side of each filet.
• 7. Cook on medium for 3-4 minutes per side depending on thickness of filet.
• 8. Remove from pan and garnish with lemon slices.
• 9. Serve and enjoy!

Steps:

• Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
• Rub into the fillet and add more if you end up with bare spots.
• Set aside.
• With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
• When it starts to smoke and shimmer, add the butter and swirl just until melted.
• Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
• Remove from the heat; standing back from the pan, add the whiskey.
• Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
• When the fish is done through, remove to a plate and keep warm.
• Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
• Let each addition melt before adding another.
• Whisk constantly.
• Pour over salmon and serve.

Steps:

• In a small bowl combine seasons. Mix well.
• Pat salmon fillets on both sides with Seasoning.
• Heat skillet on high.
• Melt butter.
• Add salmon and cook 3-4 min on each side until blackened (about 12 min).

Steps:

• Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet. Coat each stake with the butter (or olive oil) and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside. The time that it takes to cook each stake determines on how large they are.