When it comes to food, the term “blackened” is not a descriptor you would typically want to use to describe your dish. To us, anyways, the word blackened is kind of synonymous with other words like “burnt” or “charred”- doesn’t exactly get your mouth watering, does it? No, it sort of just leads us to think of another word… “inedible”.
Think about it- blackened cookies, blackened toast, blackened pizza… suddenly you don’t feel well and you’re (cough, cough) “not hungry”, right?
In fact, the term blackened is right up there with words like “wilted”, “fermented” and “sapid” (who knew that word means something tastes good?!?)
Yes, for the most part if your dish is blackened, you probably burnt it and it probably isn’t going to be very, well… sapid. (There. We tried using it and we were right- it just sounds weird.) But there is a time when the term blackened is a good thing.
A very good thing.
If you hear the word blackened in front of the word salmon, you can forget all of your preconceived notions of what you thought the word meant, erase the images swirling in your mind of charred, dried-out fish, and dive in fork-first!
Because this salmon is slammin’! (Sorry- we couldn’t resist!)
But in all seriousness, we may never eat salmon any other way ever again- it was that good.
There are 2 simple steps to creating this mouth-watering dish, and only about 25 minutes until it is on your plate! The secret to perfectly-done blackened salmon (aka-not burnt) is to sear it in the pan and then finish it off in the oven! That way you get a crispy outer-layer, but a flaky, succulent inside.
Succulent. Now there’s a word we want to hear more of! Or how about delectable, exquisite, or tantalizing?
Actually, if there was a word that combines all of those we’d have a dead-ringer!
Delecquitalizing? Tantaquitable? Hmm… maybe we’ll just let the pictures do the talking 😉
Prep Time: 5 minutes
Cook time: 20 minutes
1 lb. salmon (you can also use fillets)
1 tbsp chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp cinnamon
1/2 cayenne pepper
1/4 tsp garlic salt (or garlic powder + a dash of salt)
1/4 tsp black pepper
1 tbsp olive oil
In a small dish, combine all the spices. Generously coat both sides of the salmon with the spices and gently rub into the flesh.
Preheat the oven to 350F
Heat the olive oil in a medium-sized pan over medium-high heat. Once the pan is hot, place the salmon in the pan. Cook for 2-3 minutes, or until the spices are blackened, then flip and cook for another 2-3 minutes to blacken the other side.
Line a baking sheet with parchment paper and move fish from the pan onto the baking sheet. Bake in the centre of the oven for another 10-15 minutes, or until the salmon is no longer dark pink in the middle and flakes easily with a fork. Serve with avocado-corn salsa (recipe below).
Prep: 10 minutes
Makes: ~1 cup
1/2 a large avocado
3/4 c. frozen corn, thawed
1 tomato, diced
1 green onion, diced
1/4 tsp garlic salt
1 tbsp lemon juice
Combine all ingredients in a small dish and serve.
Have you ever had anything that’s been “blackened”? What are your favourite food-descriptor words? (We’re always looking to expand our repertoire ;))