Blackened Salmon Fillets....

...What is this?! Esther recommending a salmon recipe!?
It's kind of crazy cause, even though I'm from a rather fishy state, I just simply don't really care for fish all that much...(I'll definitely eat it though...but, there are only a handful of "ways" I actually really like fish including... breaded halibut, jalapeno smoked salmon from Alaska Wild Kenai Salmon, I like smoked salmon in general but, the jalapeno stuff is absolutely amazing!, mom's addicting salmon dip, etc.)

Anyhow, I came across this recipe awhile ago when we had some salmon that needed to be cooked. Dad, mom and my sister loved it! I tried it and thought, "eww!"...then I couldn't help but, try it again..."hmm, maybe not as eww as I thought..."...a couple more bites later..."not bad!" It's rather spicy (which you could probably change it so it's not by taking out the cayenne pepper if spicy isn't your thing) so, be prepared. =) So, anyway...I figured since it passed my picky Estherish taste test...and also, my family's "good taste" test...then it was blog worthy. =)

I found the recipe on Allrecipes.com and the direct link is: Blackened Salmon Fillets by Jeff Calkins

Blackened Salmon Fillets

INGREDIENTS

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

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 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.
3. 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.

So, as you can see...fairly easy. My fish didn't have the skin and bones removed...so...I attempted to do it myself...that's why it's so ugly lookin'... =)


God bless!
~Esther Zimmerman