SHEET-PAN BLACKENED SALMON WITH GARLICKY KALE
From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F and set an oven rack in the lower-middle position.
- Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
- Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
- Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.
Nutrition Facts : Calories 557, Fat 41 g, Carbohydrate 11 g, Protein 38 g, SaturatedFat 8 g, Sugar 6 g, Fiber 3 g, Sodium 591 mg, Cholesterol 94 mg
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.
SLAMMIN BLACKENED SALMON
This is the easiest and most delicious meal that I make! It turned my non-fish eating husband into a salmon maniac! It is quick simple and so luxurious. I have wowed many a guest with this simple recipe.
Provided by Hil-Billy
Categories Very Low Carbs
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Remove salmon from package and rub with blackening seasoning on skin free side.
- Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.
- Heat grill pan on med heat and brush lightly with olive oil (very lightly) Place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.
- Flip salmon and remove skin (it will peel off very easily and usually in one piece- I place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids) Serve immediately with rice or potato and veggie of your choice for a healthy meal that tastes like you're at a restaurant even when you cooked it yourself!
SLAMMIN' SALMON
An amazing culinary delight. Hands down the greatest grilled salmon ever. Easy and delicious.
Provided by Aytom
Categories World Cuisine Recipes Asian
Time 2h18m
Yield 4
Number Of Ingredients 14
Steps:
- Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
- Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
- Prepare an outdoor grill for medium-high heat.
- Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.
Nutrition Facts : Calories 663.5 calories, Carbohydrate 11.2 g, Cholesterol 111.7 mg, Fat 50.4 g, Fiber 1.1 g, Protein 40.9 g, SaturatedFat 9.2 g, Sodium 1598.7 mg, Sugar 6.5 g
BLACKENED SALMON FILLETS
Fire up succulent salmon with an exciting blend of Cajun-style spices!
Provided by JEFF CALKINS
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 4.5 g, Cholesterol 166.4 mg, Fat 38.3 g, Fiber 2 g, Protein 37.4 g, SaturatedFat 17.2 g, Sodium 1248.4 mg, Sugar 1.1 g
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.
BLACKENED SALMON
Provided by Alex Guarnaschelli
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
- Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
- Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.
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- In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
- In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
- Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
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