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Monday, October 14, 2013


This Dish is Spicy and it's very good for you, the taste is fantastic as well.

What you Need:
Mix together *BLACKENING SEASONING (recipe below) and brown sugar in a 1:2 ratio.
I did 1 Tablespoon of *BLACKENING SEASONING, 2 Tablespoons of brown sugar
2 salmon fillets.

Next, dip salmon fillet in cajun mix and roll around until fully coated. Put a small amount of olive oil in a frying pan and let it get really hot. Once hot (kind of smoking), put the salmon in the pan. Blacken on one side, turn, blacken other side.

And that is it, my friends! I served mine with garlic mashed potatoes and soup this time of year, try my heart-healthy-bouillabaisse soup
This dish is spectacular when served outdoors with your guests watching you cook as smoke billows up from the grill.
You’ll need a cast-iron skillet large enough to accommodate all the fish, unless you make it in two or more batches.
Place the skillet directly on the coals or on the grill of a gas grill and
heat it until it’s literally white hot.
As the skillet heats, rinse and pat dry 6 ounces per person of
salmon or another fish. Dredge the fish fillets in the blackening seasoning
(recipe below) that you prepared earlier. (I make a
large amount that I can use for several meals.) Place a teaspoon or
so of olive oil on each fillet.Then carefully drop the fillets into the
heated skillet. Expect that billowing smoke! The fish will cook
quickly, owing to the high heat. After about 3 minutes, place
another dab of olive oil on the top of each fillet and flip it with a
spatula to cook the other side for about 2 minutes.

1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoons salt (or 1 teaspoon
salt mixed with 1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon oregano
1/2 teaspoon dried basil

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