Recipe By: Jessica K. Black, N.D.
Make this for: Dinner
This Recipe Makes: 3 Serving(s)
Blackened salmon is always a hit. Vary the level of spice depending on who will be joining you for dinner.
What you’ll need
2 med fillets wild salmon (approximately 12 ounces total)1 tbsp. garlic powder (seasoning)1 tbsp. dried parsley flakes (seasoning)1 tbsp. dried basil (seasoning)2 tsp. thyme (seasoning)1 1/2 tsp. cayenne pepper (seasoning)1 tsp. sea salt (seasoning)1/4 tsp. ground black pepper (seasoning)1 tbsp. olive oil (for cooking)
Mix seasonings together and spread onto a flat plate. Invert the salmon into the seasoning, then flip over, making sure to coat all areas.
Heat olive oil in a skillet over medium-high heat. Before the oil begins to smoke, place salmon flesh-side down in the pan. Turn the salmon after about 3 minutes. Continue cooking until flesh is still a little rare in the middle when tested with a small knife, about 2-3 more minutes. Serve over fresh spring greens with a simple dressing such as vinegar and oil.
SUBSTITUTIONS: Use this basic blackening season for fish, chicken, or turkey.