I use Paul Prudhomme’s blackening seasoning, his salmon seasoning and a hot skillet with a little olive oil and butter. A lot of people cook their salmon on low, but for this recipe the skillet needs to be hot. It will sear the blackening seasonings. Place the skin side down into the hot skillet for about two to three minutes. After seasoning the top of the salmon, flip it over and cook three to four minutes. The skin side will be the top side at this point. Now, I peel the skin off the salmon. After peeling the skin off the salmon, add the blackening seasoning to the side of the salmon you took the skin off. Flip the salmon over and cook for two minutes. It truly takes less than ten minutes to prepare this blackened salmon.
Blackened Salmon Salad Kicked Up
http://recipesforourdailybread.com/blackened-salmon-salad-kicked-up/2/
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Author: Diane @Recipes for our Daily Bread
Recipe type: Salad
Cuisine: American
Serves: 1
Ingredients
BLACKENED SALAD FOR 4 to 5 servings
2 pounds salmon
2 tablespoons Paul Prudhomme's Blackened Redfish Magic
2 tablespoons Paul Prudhomme's Magic Salmon Seasoning
2 tablespoons of butter
2 tablespoons of Olive Oil
SALAD for 1 person
1 cup mixed baby salad greens
1/2 cup bite size tomatoes
2 tablespoons walnuts
1 tablespoon sunflower seeds
2 tablespoon Fresh Parmesan cheese
1 boiled egg, sliced
1 tablespoon dried Cranberries
Instructions
1. BLACKENED SALMON
2. Heat the skillet with the butter and olive oil on medium high heat.
3. The skillet needs to be really hot before adding the salmon.
4. Place the skin side down into the hot skillet for about two to three minutes.
5. After seasoning the top of the salmon, flip it over for three to four minutes.
6. It will be 1/3 to 1/2 way done which you will be able to see on the side of the salmon.
7. At this time I peel off the skin.
8. After peeling the skin off, add the blackening seasoning to the top side of the salmon you took the skin off.
9. Flip the salmon over and cook for two minutes.
10. If you like leaving the skin on, season it before placing it down in the skillet.
11. Cook each side three to four minutes.
12. The time you cook the salmon will vary depending on how thick it is and how pink you like it.
13. Remove the Salmon from the skillet.
14. BUILD THE SALAD:
15. Layer the lettuce, tomatoes, walnuts, sunflower seeds, and Parmesan cheese.
16. Add fresh ground pepper.
17. Add the Salmon and sliced boiled egg.
CAYENNE RANCH Dressing:
18. 1 teaspoon Hidden Valley Ranch salad dressing mix (Buttermilk Recipe) - I used the entire 1 ounce package.
19. 1 cup mayonnaise
20. 1/2 cup buttermilk
21. 1/4 teaspoon coarse grind black pepper
22. 1/8 teaspoon paprika
23. 1/8 teaspoon garlic powder
24. tablespoon Hot Sauce
25. 1/4 teaspoon Cayenne pepper
26. Combine all the ingredients for the Cayenne Ranch in a medium bowl and mix well.
27. Seal in an airtight container. I use a mason jar.
28. Refrigerate for at least 30 minutes.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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