SHEET PAN BLACKENED SALMON WITH GARLICKY SPINACH
This is my modified weeknight version of Louisiana chef Paul Prudhomme's classic and legendary blackening technique. Traditionally you dip the protein, typically redfish, in melted butter and then in a mix of spices (a sort of local Louisiana masala) that often includes dry mustard, ground garlic, ginger, and cayenne pepper. When the protein is seared in a roaring-hot (usually cast-iron) pan, the butter and spices almost form a crust, giving the fish a charred and spicy exterior. To save some steps and make this a complete meal, I sift the spices evenly over olive oil-drizzled fish instead (if you don't have a strainer or sieve, sprinkle the spices directly over the fish). The garlicky spinach is a simple side dish to fit into any meal. You can also use it as the base for a salad and top it with roasted chicken, meat or fish. Add some roasted nuts for crunch or Parmesan cheese for richness. Or, just keep it super simple...
Provided by Alex Guarnaschelli
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Set an oven rack in the lower-middle position.
- Prepare the salmon: In a small bowl, mix together the paprika, cayenne, garlic powder, dry mustard, and oregano and set aside. Use 1 tablespoon of the olive oil to grease a sheet pan. Place the salmon, skin-side down, on a flat surface and season it with salt. Drizzle the salmon with 2 tablespoons of the oil. Transfer the spice mixture to a small fine-mesh sieve or strainer and sift an even layer of the spices over the salmon. Arrange the fillets skin-side down on the prepared sheet pan, leaving space between them.
- Cook the salmon: Place the pan on the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave it in the oven for an additional 5 to 8 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle all of the lime zest and juice over the fish.
- While the salmon roasts, cook the spinach: Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the spinach and cook in the oil, stirring with the fork, 30 seconds. By stirring the spinach with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the spinach. Stir in salt and black pepper and remove the skillet from the heat. Stir until the spinach loses half its volume. Sprinkle with the red wine vinegar. Serve immediately with the salmon.
SHEET PAN BLACKENED SALMON WITH GARLICKY KALE
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400F. Set an oven rack in the lower-middle position.
- Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
- Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
- Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.
BLACKENED SALMON PASTA
Blackened salmon served on top of a creamy pasta with a kick of Cajun seasoning.
Provided by fabeveryday
Time 55m
Yield 6
Number Of Ingredients 29
Steps:
- Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
- Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
- Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
- Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
- Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.
Nutrition Facts : Calories 769.6 calories, Carbohydrate 67 g, Cholesterol 138.3 mg, Fat 39.6 g, Fiber 5.1 g, Protein 39.2 g, SaturatedFat 21.4 g, Sodium 816.1 mg, Sugar 6.5 g
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