Do you want to create a fish dinner worthy of a restaurant at home? Our cast iron Bennered salmon It gets the perfect outside for spices while keeping the fish wet and tender inside. Combined with a refreshing attacker of mango, crunchy crab slaw and avocado cream cream, it is a complete meal that balances bold flavors with cooling accompaniment.
A firm point in Cajun’s cuisine, the blackened fish is ultra-know and one of our personal favorite. Magic happens when that mixture of spices encounters a screaming hot cast iron pan, creating a deep and tasty crust that seals the natural juiciness of salmon. After testing various techniques, we discovered that tearing hot cast iron provides that ideal burning that makes fish blackened so irresistible.
And not only salmon, the alarm is an excellent cooking method when you want to amplify any delicious dinner, such as our blackened swordfish or chicken on Mac and creamy cheese.
Ingredients:
For blackened salmon
- Salmon fillet for the skin, cut in individual fish fillets: we love the salmon of the Copper river every time we can get our hands on it.
- Belt seasoning – Blackening Spice Blend is a mix of paprika dressing and other spices, which transforms a dark color when applied over high heat. You can find them pre-facts on your local market (e Chef Paul Prudhomme’s It is our absolute favorite).
- Salt – We always use Kosher salt
- Pepe – We always use just ground black pepper
For the cucumber’s mango taste
- Cucumbers, red onion and mango
- Olive oil
- Cherry tomatoes
- Fresh, chopped parsley
For crunchy slaw
- Red and onion cabbage
- Apple cider vinegar
- Red wine vinegar
- Salt and Pepe
For the avocado cream
- Avocado
- Mayo
- Salt and pepper
- Chipotles chopped in adobe sauce
How to do the blackened salmon
- Start by heating a large cast iron pan over medium-high heat up to hot smoking. While the pan heats up, dry the salmon and sprinkle it with a heavy and uniform coating of the mixture of blackened spices. Season with salt and pepper to taste.
- Place each salmon fillet, Skin Side upwards, on the steaming hot pan and allow the side of the meat to “blacken” (you will see a solid crust from the seasoning when it is burned in a pan). Capola and cook the salmon skin down for 5-7 minutes. The salmon must be cooked at 140 degrees F with an instant reading thermometer or until it easily slips with a fork.
- In the meantime, while the salmon kitchen, throws the cucumber, the red onion and the mango in a small bowl with olive oil until it is combined uniformly to make the sauce.
- To make Slaw, throw the cabbage and onion. Add apple cider vinegar, red wine vinegar, salt and pepper and mix to combine.
- While the salmon stops cooking, crushes the avocado and mixes the adob chipotles, chopped salt and adobe.
- Finally, arrange the salmon fillets blackened at the top of the cabbage slaw (and if desired, if desired, roasted potatoes) to place the dish. Spoon the avocado cream on each plate and top with a spoonful of mango sauce. Do you want a little extra football? Add a little chipotle cream or roast poblan cream. Voila!
Suggestion for carnivorous experts as a girl
A hot pan is the key to blocking the blackened sauce outside the fish and cooking without drying it. The key here is to wait for the pan to have just started smoking; This means that it is ready for use and you can gently place salmon. If the pan is smoking a lot, stop and do not put the fillets. Pull it from the heat and let it cool. The alarm is delicious, it is not burned.
What to serve with blackened salmon
The best part of this healthy salmon recipe is that it is made with simple ingredients and goes with almost all your favorite outlines. It is delicious served with cabbage slaw, fingerling potatoes, avocado cream and mango sauce as we have shown.
But otherwise, one side of rice, cauliflower rice, broccoli, quinoa or mashed potatoes are other perfect accessories. If you feel wild, transform this into salmon tacos!
How to keep leftovers and heating
- In an airtight container in the refrigerator, the remaining salmon will last for another day or two. The cooked salmon also lasts in the freezer up to 4-6 months, but be warned that the consistency could change over time and we do not recommend it.
- You can heat this blackened salmon to have fun again on the stove or in the oven! Just wrap the salmon in a sheet and burst into a preheated oven set to 325 for 10 minutes, until it is heated. We do not recommend the microwave in that the fish quickly dries.
Other salmon recipes that you will love:
You liked this Bennered salmon? Don’t forget Evaluate the recipe And let us know in the comments below, with what did you serve it? Did you do it for a special occasion or just to revive one of your countries of the week?
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Do you want blackest salmon of quality restaurant at home? Our cast iron method offers a perfect charcoal spice crust keeping wet salmon inside. Combined with the cooling of cucumber-manzo, crunchy crab of crab and smooth avocado cream, this dish balances heat, sweetness and creaminess for an impressive meal.
Prevent the screen from going to sleep
For the cucumber’s mango taste
For the crunchy slaw crabby
Prepare the salmon
Heat a heavy cast iron pan over medium-high heat on the oven or at the top of the grill up to smoking hot.
In the meantime, dry the Samon and sprinkle a heavy coating of the season blackened uniformly.
Season with a pinch of salt and pepper if you want.
Blara the salmon
Place the salmon, with the skin on the side in the warm pan, and let “blacken the salmon, cook until there is a solid crust from the seasoning and the salmon pulls from the pan without tearing, about 2-3 myte.
Leave and cook the salmon, the skin down until it reaches 140 degrees F and is scag to the fork.
Remove the salmon from the pan and set aside to rest.
Create the sauce and the cabbage
In the meantime, he launches the chopped cucumber, the red onion and the mango in a small bowl. Add the olive oil and mix to add.
Prepare the slaw by launching the cabbage and onion. Add the apple cider vinegar and the red wine vinegar, season with salt and pepper and mix to combine.
While the salmon stops cooking, crushes the avocado and mixes the mayonnaise, salt and chopped pepper and chipped.
Assemble and serve
Arrange the dish with cabbage slaw, roasted fingerling (if needed), with salmon on top.
Spoon the avocado cream above each and top with a spoonful of mango sauce.
This recipe is perfect on a cast iron plate or a pan or the top of the grill directly on the grill.
A hot pan is essential so that this recipe quickly sculpts salmon, allowing the crust to form so that you can easily launch it.
Service: 1G | Calories: 111Kcal | Carbohydrates: 9G | Protein: 6G | Fat: 7G | Saturated fat: 1G | Cholesterol: 12mg | Sodium: 315mg | Potassium: 385mg | Fiber: 3G | Sugar: 4G | Vitamin A: 817Iu | Vitamin C: 38mg | Soccer: 32mg | Iron: 1mg
Faq
The blackened salmon is slightly spicy, ok, it is spicy. But it also offers so much flavor. It is salty, buttery and rich. You can adjust the spices levels by choosing your mix of mixtures or spices according to your preferences! We also love to combine blackening dishes with something creamy to cut the heat, which is why the slaw on this recipe is an excellent combination.
This recipe requires that blackened salmon be cooked for about 15 minutes. This is a touch of smack in the middle of the general range, which extends from 14 to 18 minutes for cooking fish.
Originally from Cajun’s cuisine and made with the Cajun dressing, the “blackened” technique has been popularized in the United States Capo Paul PrudhommeWhich was responsible for the dissemination of many Cajun dishes such as dirty rice, Jambalayas and Gumbos (everyone grew up eating during his childhood from Louisiana and worked as an adult in his New Orleans restaurant).
