Blackened Salmon Caesar Salad Recipes

BLACKENED SALMON FILLETS

Blackened Salmon Fillets image

Fire up succulent salmon with an exciting blend of Cajun-style spices!

Provided by JEFF CALKINS

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
4 salmon fillets, skin and bones removed
½ cup unsalted butter, melted

Steps:

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 4.5 g, Cholesterol 166.4 mg, Fat 38.3 g, Fiber 2 g, Protein 37.4 g, SaturatedFat 17.2 g, Sodium 1248.4 mg, Sugar 1.1 g

BLACKENED SALMON CAESAR SALAD

Blackened Salmon Caesar Salad image

Make and share this Blackened Salmon Caesar Salad recipe from Food.com.

Provided by gailanng

Categories Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon sugar
2 teaspoons salt
4 (4 ounce) skinless boned salmon fillets
nonstick cooking spray (see note)
2 heads romaine lettuce, cleaned, dried and torn
3/4 cup grated parmesan cheese
1 cup caesar salad dressing (to taste)
2 cups toasted croutons
lemon wedge (to garnish)

Steps:

Combine seasonings in a medium bowl.
Rinse fish and pat dry. Coat thoroughly with seasonings, pressing into flesh.
Spray both sides thoroughly with non-stick vegetable spray after coating.
Cook in a hot nonstick or cast iron skillet, on grill or under broiler for 10 minutes per inch of thickness. Turn halfway through cooking. Set aside to rest.
Add lettuce, half of Parmesan cheese and slightly more than half of dressing to a large salad bowl. Add croutons and toss gently and thoroughly to evenly coat greens.
Distribute mixture between 4 serving plates. Top each salad with a piece of salmon, sprinkle with additional cheese and garnish with lemon.
Grind black pepper over top if desired. Serve with additional dressing if needed.
Note: I prefer the sizzle of pan frying and using 1 tablespoon each butter and vegetable oil.

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