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http://grillbrush.tumblr.com/ When recipes say blackened, it is mostly referring to the Cajun spices, not the cooking method. While some chefs do really char their fish on the outside, it might also be gently seared to create a crust and keep the inside moist and flaky. We can also go easy on the spices and pair it with some veggies. You can bump up the heat if you’d like with extra cayenne though! This dish is colorful and vibrant and besides the dried seasonings, takes very minimal ingredients. It will undoubtably light up your dinner table! Get more grilling and smoking tips and tricks from: http://www.cavetools.com
Preheat your pan with some oil. In a small mixing bowl combine spices. Reserve half of the seasoning, place the remaining seasoning in a glass jar, and store in a cool, dark place for up to 6 months. Combine the seasoning mix with 1/2 tablespoon of oil and stir to make a paste. Brush the flesh side of each fillet with the seasoning paste to coat evenly. If you have leftover paste, then brush the skin side of each fillet for enhanced flavor.” You can add a bit more oil if your paste is too thick.
In a large oven-safe skillet, heat the remaining oil on medium-high heat. When the oil is hot, place the salmon in the skillet flesh side down. . You should hear a nice sizzle. Sear the fish for 2-3 minutes, without moving it. Turn the heat down to medium heat, flip the fish, and sear for another 2 minutes. Transfer the skillet to the oven and cook until fish is flaky and opaque (about 5 more minutes or until an internal temperature reaches 145 degrees). Remove from oven, let rest, and cool for about 5 minutes.