Monday, December 26, 2011

Slammin' Cajun Style Blackened Salmon

If you have been to Cajun Country (read New Orleans, Louisiana) in good ol US of A then you must have had the famous Blackened Redfish. It is a must have along with a tray of crayfish and a bowl of seafood gumbo.

Even if you have not been to Cajun Country, Creole food is to be enjoyed by all, so now you can in the comfort of your own abode, no less... It's too easy to prepare, and too good to miss. 

I wasnt sure if I could get redfish here in Oz but I thought a good fresh salmon steak will do just fine. It is our 20th anniversary and I wanted to cook something extra special for dinner and again it this cajun gem delivers every time.

So, enough with my ramblings, and here is the recipe.

  • 4 salmon steaks ( or fillets from a fish with a relativity tough texture, i.e. snapper, etc)            
  • ¾ lb unsalted melted butter   

Seasoning Mix              
  • 1 tablespoon sweet paprika
  • 2-½ tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cayenne pepper
  • ¾ tsp ground white pepper
  • ¾ tsp ground black pepper
  • ½ tsp dried Italian herbs

  • Once you have cleaned your steaks, make sure you dry them completely with a paper towel.
  • Heat a heavy pan/skillet on high heat and we are talking smoking hot. I leave mine on for 5 minutes on high.   
  • Meanwhile, melt butter for 30 seconds in the microwave or in a pan. 
  • Dip the steaks in half the butter ( leaving the other half for serving) and dip into the seasoning, coating the steak well on both sides.
  • Place in the hot skillet and pour 1 tsp melted butter on top of each fillet.
  • Cook, uncovered over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet).
  •  Turn the fish over and again pour 1 tsp butter on top; cook until fish is done, about 2 minutes more.
  •  Pour 1 tbsp of butter on each fillet before serving.