Tuesday, February 21, 2012

Make a Meal: Blackened Salmon and Veggies

Continuing my Mardi Gras tribute this week, I give you a tasty blackened salmon with some roasted veggies that packs the heat. This was really fun to make because to be honest, I was concerned! My concerns stem from a mild palate, I typically do not use cayenne because it is too hot for me, so the fun part was tasting the end result and really enjoying it. By just breathing in the spice mix, I started coughing and could feel that kick in the back of my throat. But never fear, while the heat was there, it was also paired so nicely with the rest of the ingredients that it was not at all overpowering and just a subtle kick. I did some googling to help create the blackening seasoning, taking the most popular of ingredients, playing with the amounts and then adding a few of my own. Click here for the nutritional facts for the blackened salmon calculated at SparkRecipes.com.

As for the side dish: I love roasted veggies, especially broccoli. To marry it with the naturally sweet butternut squash, a slight tang from the vinegar, a little garlic to sooth and finally a flash of spice from red pepper flakes, this turned out beautifully! Click here for the nutritional facts for the roasted veggies calculated at SparkRecipes.com.

Grocery List:
For Salmon
  • 1 tbsp. ground paprika
  • 1 tsp. ground cayenne pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/4 tsp. ground white pepper
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  •  2 salmon fillets, skin and bones removed
  • 1 tbsp. olive oil
For Veggies
  • 2 tbsp. olive oil
  • 1 cup butternut squash, chopped into 1 inch cubes
  • 1 cup broccoli florets
  • 1 tsp. red wine vinegar
  • 1/4 tsp. garlic salt
  • 1/2 tsp. red pepper flakes
To get started, pre-heat the oven to 425 degrees and cover a baking sheet with aluminum foil with non-stick spray. Take your veggies and throw them in a mixing bowl with the olive oil, vinegar, garlic salt and red pepper flakes. Toss to coat the veggies.

Spread the veggies across the foil, place baking sheet in the oven and set the time for 18 minutes. I always set it for 18, and pierce with a fork to determine if an additional 2 minutes are needed.

As the veggies cook, prepare the salmon. Brush the olive oil on both sides of the salmon filets.

In a small bowl, combine all the herbs and spices, using your fingers to pinch-blend together.

Heat a griddle pan over medium-high heat, spraying surface with non-stick spray. Place salmon on griddle and cook for 7 minutes. As the salmon cooks, add your blackening seasoning mix to the top of the salmon, trying to coat evenly. I had about half my pinch bowl of seasoning left, the amounts used are better for 4 larger filets or save for another time!

Flip and cook for an additional 7 minutes, or until salmon begins to flake, signaling it is cooked through.

 Remove fish from heat, dish out your veggies and serve.

Tastefully yours, 

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