BLACKENED SALMON IN CREAMY CAJUN SAUCE

When it comes to easy, quick-cooking weeknight meals that taste restaurant delicious, salmon is often my answer. Salmon is juicy, rich, buttery tender and literally takes minutes to cook!

I love re-inventing the friendly fish and couldn’t be more excited about this stellar Blackened Salmon recipe. It might look fancy, but trust me, it is SO easy! In less than 30 minutes, you’ll be sinking your teeth into tender, juicy, superbly crusted, spicy, smoky salmon fillets bathed in dreamy sauce.

This Blackened Salmon recipe is as easy as coating the fillets in a spice rub and searing each side. You then remove the salmon and to the same pan sauté onions, bell peppers and garlic. Add fire roasted diced tomatoes, chicken broth and heavy cream to the pan to simmer a couple minutes then stir in Parmesan and lime juice. That’s it! Ridiculously delicious Blackened Salmon awaits.

This Blackened Salmon is quick and easy and delivers restaurant flavor with minimal effort!! The salmon is loaded with blackened seasonings then pan seared to create a crispy, boldly seasoned exterior giving way to a buttery, juicy interior. The pan seared salmon fillets are smothered in a luscious cream sauce spiked with zesty Cajun spices, onions, garlic and bell peppers. I’ve included step by step, detailed instructions in the post so you can master this Blackened Salmon recipe, even if you’ve never made fish

before!

INGREDIENTS

Salmon

4 (6-8 oz. each) skinless salmon fillets

olive oil

melted butter optional

Blackened Seasoning

2 tsp EACH smoked paprika, garlic powder, onion powder

1 teaspoon salt

1 tsp EACH dried oregano, dried thyme

1/2 teaspoon pepper

1/4-1/2 teaspoon cayenne pepper

Cream Sauce

4 garlic cloves minced

2 bell peppers (any color combo) chopped into 1” pieces

1/2 medium red onion chopped

2 teaspoons cornstarch

1 cup low sodium chicken broth

1/2 cup heavy cream

1/2 cup fire roasted diced tomatoes, well drained

1 tablespoon lime juice

1/2 cup freshly grated Parmesan cheese

far away top view of the best blackened salmon garnished with parsley

INSTRUCTIONS

Lightly brush salmon all over with olive oil or melted butter.

Mix together all of the Spice Rub ingredients in a medium bowl. Remove 2 tablespoons and rub evenly all over salmon. Reserve remaining spice rub for the sauce.

In a large heavy bottom skillet, heat 1 tablespoon olive oil over medium-high heat (medium if your stove runs hot). Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, until crispy and blackened. Flip salmon over and cook an additional 3-6 minutes to your liking (will depend on thickness). If salmon is is browning too quickly, then turn down the heat. Remove salmon to a plate and tent with foil.

To the oil left in the skillet (don’t wipe out), add enough oil to equal 1 tablespoon if needed. Heat over medium-high heat. Once hot, add onions, and cook 3 minutes; then add bell peppers, garlic and reserved spice mix and cook 2 minutes.

Add half of the chicken broth to the pan (eyeball it) and whisk the remaining chicken broth with cornstarch until smooth. Add to pan along with heavy cream and diced tomatoes. Bring the sauce to a simmer and simmer until thickened, stirring occasionally.

Reduce heat to low and stir in Parmesan cheese until melted followed by lime juice. Add salmon back to the skillet and cook a minute or so to heat through. Taste and season with additional salt, pepper and/or cayenne pepper to taste. Garnish with freshly parsley and lime juice if desired.

RECIPES ADAPTED FROM http://carlsbadcravings.com/