BLACKENED SALMON WITH WHISKEY BUTTER SAUCE
This is easy, fast, and melts in your mouth. Be sure to use the freshest salmon you can find. Other blackening seasonings will work, but Emeril's really does give the best flavor. Also don't substitute Scotch or Irish whiskey; while they're great to drink, they don't give the right flavor in this dish. Lastly, and most importantly, be VERY careful when adding the alcohol to the frying pan--you don't want singed eyelashes or worse!
Provided by Vina7737
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
- Rub into the fillet and add more if you end up with bare spots.
- Set aside.
- With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
- When it starts to smoke and shimmer, add the butter and swirl just until melted.
- Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
- Remove from the heat; standing back from the pan, add the whiskey.
- Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
- When the fish is done through, remove to a plate and keep warm.
- Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
- Let each addition melt before adding another.
- Whisk constantly.
- Pour over salmon and serve.
Nutrition Facts : Calories 819.9, Fat 59.1, SaturatedFat 29.7, Cholesterol 202, Sodium 422.1, Carbohydrate 3.5, Sugar 0.1, Protein 34.5
BLACKENED BUTTER
Steps:
- Combine everything but the butter in a small bowl and mix until well blended.
- Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
- Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour.
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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