March 20, 2011

Grilled Salmon with Blackened Seasoning and Gilled Asparagus

Happy Spring!

How ironic that I woke up to 2 - 3 inches of fresh snow this morning...

In an effort to eat healthier (have a mentioned that I am in 2 weddings this summer?), I bought a big, fat, red, wild-caught salmon fillet and some perfectly ripe, in season asparagus at the grocery store a week or so ago (yes, I am behind in my blogging).

You can't get much healthier than that, right?

The weather has been pretty gorgeous (until last night), which means that the grill has been calling my name...but first I had to overcome a challenge.

Steve doesn't like salmon.

Let me rephrase that.

Steve doesn't like COOKED salmon.

He loves the raw salmon that we eat at the sushi bar...but he thinks that cooked salmon is yucky.

I agree with him that some fish gets stronger and more fishy tasting the more that you cook it - like salmon and tuna...which  is why when we cook tuna, we buy high grade tuna, sear it and eat it rare.

But salmon? I wasn't sure if it was safe to undercook salmon.

Plus, I was craving the full flavor of a grilled piece of fish.

The compromise?

Blackened seasoning.

Click HERE for a delicious, basic recipe for blackened seasoning (and some other delicious marinades and rubs - perfect in time for grill season), or you can buy the premade stuff (I would recommend Chef Paul's - he is the pioneer of Blackening fish).

Traditionally blackening includes dipping the meat in butter, then the blackened seasoning, and then pan frying the meat in hot butter in a cast iron skillet...delicious, but not quite as healthy as I was going it can stink up your house.

My recipe is more heart-healthy, but still gives an excellent flavor that even fish snobs will love.

The verdict? Steve really enjoyed the fish and said it was by far the best way he had ever eaten salmon.

End of story.

What are you waiting for?

And don't forget the humble (yet delicious and nutritious) asparagus recipe at the bottom.

Grilled Salmon with Blackened Seasoning (serves 4)
  • 2 lb wild-caught salmon fillet, skin still on the bottom
  • 1/2 lemon, plus extra for garnish
  • 2 tablespoon olive oil
  • 2 tablespoons of blackened seasoning (homemade or store bought)
Rinse salmon fillet and pat dry. Place skin side down on a plate or in a baking dish.

Squeeze the lemon evenly over the top of the fillet, then drizzle the fillet evenly with olive oil.

Rub blackened seasoning all over the parts of the fish that do not have skin (the top and sides).

Let the fish rest while you preheat the grill to 400 degrees.

Put the fish skin-side down on the hot grill, and cook about 6 - 8 minutes, or until the skin is golden brown and the top is starting to get flaky.

Please note: keep a close eye on the fish while it's cooking. If you have smaller pieces, or a hotter grill it will take less time

If desired, remove skin before serving (skin should easily peel off once fish is cooked).

Serve with lemon wedges.


Printable Recipe

Grilled Asparagus (serves 4)
  • 1 bundle of fresh asparagus, washed and woody ends removed
  • 2 tablespoons lemon juice or balsamic vinegar
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 teaspoon garlic (optional)
Combine all ingredients in a zip-top bag.

Preheat grill to 400 degrees

Place asparagus in a grill pan and grill for 4 - 6 minutes, or until crisp tender.

Please note: you can also roast these in a 400 degree oven for 4 - 6 minutes instead.


Printable Recipe

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