Blackened Salmon With Broccoli Recipes

BLACKENED SALMON WITH BROCCOLI

Steps:

• Over medium heat heat a skillet.
• Coat both sides of salmon with seasoning and then place in skillet and cook for 3-5 minutes on each side or until done and blackened.
• In another skillet cook broccoli (see note in description) and water in a skillet, bring to a boil and simmer until tender (5 minutes for rabe or 10 minutes for regular broccoli); drain.
• Wipe out skillet (used to cook broccoli) and heat oil over medium heat. Stir in shallots and salt and cook for 3-5 minutes or until softened. Stir in broccoli and raisins.
• Serve broccoli with salmon and lemon wedges.

BLACKENED SALMON

Steps:

• Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet. Coat each stake with the butter (or olive oil) and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside. The time that it takes to cook each stake determines on how large they are.

BLACKENED SALMON FILLETS

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.

BLACKENED SALMON RECIPE

Steps:

• Mix together your blackened seasoning ingredients.
• Cut salmon into 5 filets and leave the skin on. Sprinkle 2 tablespoons of the seasoning mix over the salmon filets.

BLACKENED SALMON PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pat salmon dry with paper towels. Coat lightly in 1 tablespoon grapeseed oil. Season with blackened seasoning.
• Heat remaining grapeseed oil in a cast iron skillet over medium heat until it starts to smoke. Be sure to turn on your oven vent. Put salmon in the skillet and cook until it flakes easily with a fork, 4 to 4 1/2 minutes on each side (turning only to flip to the other side). Set salmon aside and let cool while you mix up the pasta salad.
• Combine drained pasta, pineapple, cucumber, onion, olives, broccoli, Brussels sprouts, banana peppers, bell peppers, tomato, and thyme in a large bowl. Mix well. Mix in mayonnaise and salad dressing, adjusting to taste. Flake the salmon and gently fold into the pasta salad.