Are there dishes you absolutely crave? This is one my husband and I crave often. This dish took 20 minutes to make from start to finish. It has the “wow” factor of a restaurant quality dish, and is so EASY to make.
Blackened Salmon and Corn Salsa
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Loading...Blackened salmon is a fillet of salmon that is coated in a blend of spices and seared in oil or butter. The salmon isn't burnt, but rather the color is coming from the milk solids in the butter and charring of the spices. This method of cooking can be used on any firm fish or chicken and is simply delicious.
Ingredients
- 4-6 Boneless/Skinless Salmon Fillets
- 2 tbsp of butter
- 2 tbsp of avocado oil
- Cajun Seasoning
- 1/2 tsp of cayenne pepper or black pepper
- 2 tsps garlic powder
- 1 tbsp paprika
- 1 teaspoon kosher salt
- 1 tsp onion powder
- 1/2 tsp dried oregano
- ½ tsp dried thyme
- zest of one lime
- Pinch of brown sugar
- Corn Salsa
- 2 tomatoes chopped
- 1/2 cup of green onion
- 1/2 cup roasted corn
- 1/2 tsp of salt
- 2 tbsp of chopped jalapeños (optional)
- Juice of a lime
Instructions
In a small bowl, stir together all of the spices for the cajun seasoning and set aside.
Place the salmon on a large plate, flesh-side up, and pat dry.
Add the seasoning over the salmon generously and pat it down ensuring it sticks.
Heat a large cast iron skillet or a large pan over medium heat. Add one tbsp of butter and one tbsp of oil. Once the pan is hot, add the salmon fillets, one at a time, seasoned side down. Do not let the butter burn.
Cook for 3 to 5 minutes on one side until the surface is blackened and to your desired doneness. Then carefully turn each piece of salmon over.
While the salmon is cooking, assemble the salsa. In a large bowl, add all of the salsa ingredients together and mix well. Keep aside for all the flavors to blend together.
Once the salmon is cooked, top with the corn salsa and enjoy!
Notes
Turn on the exhaust fan and open a window if things start to get smoky.
