2007 04 Blackened Salmon - Dennis and Susan's Photos- powered by SmugMug

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sdb > This is cryo-vac salmon. Salmon is unusuall, but worked well. Any white fish that is about .5 - 1" thick will do. The thickness will guage the doneness. 1-2min per side depending on thickness. For a very thick fillet, "blacken" 1min per side and finish in the over on at 450 for. Drizzle with melted butter to keep moist.

sdb > Pre-heat well seasoned cast iron skillet ~10min on med-high heat on a gas range with excellent ventilation. If this makes you nervouse, put skillet outside on gass or charcoal grill.

sdb > Use a spice mill and combine the following to make a medium-fine power (~consistancy of corn meal):
1 tsp cumin seeds
1 tsp sweet paprika
1 tsp hot paprika
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
2 tsp black peppercorns
1 tsp thyme
1 tsp oregano
2.5 tsp sea salt

sdb > Yes, this is REAL butter. This is an occasional meal, not a staple. Life is too short for a low fat substitute.

sdb > The cookey sheet allowed my down-draft forced vent to get almost ALL smoke/steam.

sdb > 2007 04 Blackened Salmon photo

sdb > 2007 04 Blackened Salmon photo

sdb > Most of this is steam and yes, it smell awsome!

sdb > 2007 04 Blackened Salmon photo

This is cryo-vac salmon. Salmon is unusuall, but worked well. Any white fish that is about .5 - 1" thick will do. The thickness will guage the doneness. 1-2min per side depending on thickness. For a very thick fillet, "blacken" 1min per side and finish in the over on at 450 for. Drizzle with melted butter to keep moist.

> This is cryo-vac salmon. Salmon is unusuall, but worked well. Any white fish that is about .5 - 1" thick will do. The thickness will guage the doneness. 1-2min per side depending on thickness. For a very thick fillet, "blacken" 1min per side and finish in the over on at 450 for. Drizzle with melted butter to keep moist.

This is cryo-vac salmon. Salmon is unusuall, but worked well. Any white fish that is about .5 - 1" thick will do. The thickness will guage the doneness. 1-2min per side depending on thickness. For a very thick fillet, "blacken" 1min per side and finish in the over on at 450 for. Drizzle with melted butter to keep moist.

Camera: Nikon Corporation (Nikon D70s) |

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