Blackened Salmon with Spinach, Stinky Cheese and Balsamic

Blackened salmon over baby spinach, Roquefort sheep cheese, pecans and balsamic dressing

I vividly remember the first time I made blackened fish.  I blackened the ceiling of my kitchen and set off all of our fire alarms.  I was living in a top floor apartment in Rockland, Maine, the ceiling in the kitchen was slanted low over the stove.  At the last moment I hesitated over the searing hot cast iron skillet, I couldn’t bring myself to cook something without oiling the pan and then WOOOSH! as soon as the oil (that I did NOT need) hit the pan it ignited, flames licking the low ceiling, the fire alarms going crazy while I learned a valuable cooking lesson, NEVER add oil to a red hot dry skillet.  Thankfully no real damage was done and I did successfully make wasabi coated blackened tuna which was delicious and totally worth it.

One more cautionary note about this recipe in particular, you need good ventalation because heating up cayenne is like maceing yourself if you don’t ventilate the room.  An added bonus of inhaling cayenne is that your sinuses will be totally clear by the time you are done cooking!

The salmon fillet in oil, pressed garlic and lemon juice

First, you need about 1 pound of salmon, wild caught.  Seriously, farmed salmon has no life or taste but it does have added coloring, you’ve been warned to stay away!

For the Marinade:

Mix 1 Tablespoon lemon juice and 1 Tablespoon olive oil with one clove of pressed garlic in a shallow dish large enough to hold the salmon.  Coat the salmon with the marinade on both sides and then let it sit while you get your blackening spice mix together.

Spicy Cajun style spice blend: hot paprika, thyme and cayenne

For the spice blend:

2 and 1/2 tablespoons Paprika (sweet or hot)

3/4 teaspoon cayane

1 teaspoon Thyme

1/2 teaspoon garlic powder

1 and 1/2 teaspoons salt

Once you have the spices mixed, go back to the salmon and generously coat one side with the spice blend.  Put your lightly greased cast iron skillet on high heat and turn your overhead fan on.  If you don’t have one I suggest opening a window and directing a table fan to blow the smoke/pepper out.  Once the skillet is HOT place the fish, spiced side down and let it cook for about 3-4 minutes depending on the thickness of the fish.  You can pour any left over marinade on top of the fish in the skillet and then generously dust that side with the spice blend.

Blackening the salmon in a barely oiled cast iron skillet.

Flip and let cook on the other side for another 3-4 minutes.

For the salad:

Whisk together 1 – 2 Tablespoons of Olive oil with 1-2 teaspoons of balsamic vinegar and dash of salt and pepper per serving.  I usually do this in the dish I am going to serve in.

Add baby spinach, a heaping tablespoon of crumbled Roquefort cheese and a tablespoon of toasted pecans, toss together.  Add a serving of blackened salmon on top and eat immediately!

2 Comments (+add yours?)

  1. Trackback: Blackened Salmon With Spinach, Stinky Cheese And Balsamic Vinegar? The Newspapers Of Candida | Salmon Reviews
  2. macaroni and cheese
    Jun 11, 2013 @ 22:41:47

    Appreciating the time and energy you put into your blog and in depth information you provide.
    It’s great to come across a blog every once in a while that isn’t the same outdated rehashed information.
    Excellent read! I’ve bookmarked your site and I’m adding your RSS feeds to my Google account.


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