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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a recipe I found on All Recipes. It's SPICY, tasty and a delicious way to serve salmon. I've altered the recipe quite a bit but will spell out both variations so you can make this recipe according to what suits your family. For instance, this recipe calls for a 1/2 cup of butter but I don't use any...just olive oil to brush the fillets with. Also, this recipe states to cook the fish entirely on the stove but I blacken for a few minutes and then bake at 400 for 10 minutes for perfectly cooked fish without an overly smoky kitchen! Ingredients:
2 tablespoons ground paprika |
1 tablespoon ground cayenne pepper |
1 tablespoon onion powder |
2 teaspoons salt |
1/2 teaspoon white pepper |
1/2 teaspoon ground black pepper |
1/4 teaspoon dried thyme |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1 lb salmon (fillets, skin removed) |
2 tablespoons extra virgin olive oil (the original recipe calls for 1/2 cup butter) |
olive oil flavored cooking spray |
Directions:
1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets EVOO until moist, and sprinkle evenly with the cayenne pepper mixture. Mist with EVOO spray (I use Garlic flavored EVOO spray).
3. In a large, heavy skillet over high heat, cook salmon, until blackened, 2 to 5 minutes. Turn fillets, brush with remaining EVOO , and continue cooking until blackened and fish is easily flaked with a fork.
4. At this point, I bake at 400 for 10 minutes or until desired doneness (I like mine well done). If you don't like yours well done, skip the baking stage.
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