Blackened Salmon with Cucumber, Tomato and Avocado Salad
Equipment
Ingredients
Blackened Seasoning:
- 1 tablespoons ground paprika, regular or smoked
- ½ teaspoon ground cayenne pepper, use less - 1/4-tea. or more 1 tea. according to your taste
- 1 teaspoon onion powder
- 1 teaspoons sea or Kosher salt
- 1 teaspoon light brown sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
For the Salad Topping:
- 1 Persian cucumber, diced (or about 1 cup of diced cucumber)
- 1 pint cherry tomatoes, halved
- 1 avocado, peeled, seeded, and chopped
- ¼ cup chopped parsley
- Juice of a lemon
- Drizzle of olive oil
- Salt and ground black pepper to taste
The Salmon:
- 1 ½ pounds salmon fillet, pin bones removed (skin-on or off) or 4 (6-ounces) salmon fillets (individually portioned, skin on or off)
- 1-2 tablespoon olive oil
- 1 tablespoon butter
- Lemon wedges
Instructions
- In a small mixing bowl, combine the blackened seasoning ingredients.
- If you have a large piece of salmon, cut the fish into 4 equal pieces of about 6 ounces each.
- Pat dry the salmon with paper towels and then season the fish liberally on both sides with the blackened seasoning (you can use as much or as little seasoning as you wish). Lightly pat the spices to adhere as needed.
- Heat a large heavy bottom pan or cast-iron skillet over medium-high heat. Once hot, add the oil and the butter.
- Remove the hot skillet from the burner by sliding it to the side. Add the salmon fillets, one at a time in a single layer, flesh side down. Return the skillet to the heat and cook for about 2-3 minutes. Using a spatula, flip the salmon to the other side. If the salmon has skin, cook it until the skin gets crispy, about 4-5 minutes. If the salmon is skinless, cook for about 2 minutes or until the fish is cooked through and flakes easily (time depends on the thickness of the salmon fillet).
- Remove from the heat and arrange the salmon on a platter. Serve topped with the salad and with lemon wedges.
To Make the Salad:
- Combine All the ingredients in a bowl and season with salt and pepper to taste. Refrigerate, covered until ready to use. If making it in advance, don’t add the avocado to prevent it from turning black.
Notes
- Make sure to preheat the skillet before adding the fish.
- Right before placing the salmon on the skillet, quickly remove the skillet from the heat. Sometimes when the spices hit the hot oil, they cause small flare ups.
- Resist the temptation of moving the fish while it cooks. To get the perfect buttery spiced crust, place the fish on the hot skillet and let it cook undisturbed for 2-3 minutes.
- Choose salmon fillets that are similar in size and thickness so they cook at the same rate.
- Don't overcook the fish. Perfectly cooked salmon has a translucent medium-rare center that is moist and flaky. An instant-read thermometer inserted into the very center of the fillet should registers 120°F to 125°F for medium-rare.
Nutrition
Calories: 416 kcal, Carbohydrates: 13 g, Protein: 37 g, Fat: 25 g, Saturated Fat: 5 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 101 mg, Sodium: 702 mg, Potassium: 1438 mg, Fiber: 5 g, Sugar: 5 g, Vitamin A: 2115 IU, Vitamin C: 38 mg, Calcium: 65 mg, Iron: 4 mg
