Thursday, March 4, 2010

Blackened Colorado River Salmon

This one, my friends, is a real "no brainer" and cannot be any easier to cook. It is something that your entire family will enjoy and is wonderful enough for company. Though the recipe is called Blackened Colorado River Salmon, I did use Atlantic salmon for it. You can use whatever your favorite is, as long as it is the freshest salmon of the day at the fish store. My simple spice rub can also be adjusted to the taste of your family and be made spicier or milder. The blackened idea comes from using a very hot grill pan or other cast iron pan that would have been a common part of the equipment used by the pioneers of the west. The rub is definitely western in style and the combination works very well. This salmon is the perfect entree to serve the Cheddar and Jalapeno Light Corn Muffins with and tomorrow I will add the vegetable puree that you see under the salmon for the complete meal. This truly is a wonderful, restaurant style dinner that you can fix for your family in no time. I hope you enjoy.

Blackened Colorado River Salmon


2 tsp. paprika
1 tsp. cumin
1 tsp. ancho chili powder (or your favorite chili powder)
dash cayenne pepper (or to taste)
1/2 tsp. dried thyme
1/4 tsp. salt (optional)
1 Tbsp. dark agave nectar
4 - 4 ounce salmon fillets
vegetable spray

Blend all of the dry spices in a small bowl. Add the agave nectar and work in well with a fork until a paste like consistency. Coat each piece of salmon with paste and rub gently to coat.

This step is best done in a well ventilated room as the blackening causes a great deal of smoke. Preheat a large cast iron pan on high heat. Lightly coat with vegetable spray. Place salmon fillets in pan, skin side down if still on, and cook for about 5 minutes until well blackened, based on the thickness of the salmon. Turn gently with a spatula and blacken. In general, as a guide fish should cook for about 10 minutes total per inch of thickness.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 177.4
Total Fat 7.3 g
Saturated Fat 1.1 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 2.4 g
Cholesterol 60.4 mg
Sodium 200.9 mg
Potassium 582.9 mg
Total Carbohydrate 5.3 g
Dietary Fiber 1.0 g
Sugars 0.2 g
Protein 22.0 g

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