S P I C E A L E R T !
This very spicy recipe is a family favourite with its flavourful crispy outside crust and a delicious, moist inside. if you're not a fan of hot, spicy flavour, cut back on the cayenne pepper. Reduce it to 1 teaspoon.
1 TB paprika
1 TB cayenne
1 tsp dried thyme
1 tsp dried oregano
1 tsp sea salt
2 lb salmon fillet, skin on
3 - 4 TB olive oil
1 lemon, grated zest and juice
In a small bowl, add the paprika, cayenne, thyme, oregano and sea salt and blend together. Put the spice blend on a plate and coat the salmon pieces (flesh side only).
Heat a large cast iron skillet over medium heat, and add the oil. When the oil begins to smoke, shut the heat off under the pan. Add the salmon - flesh side down - to the pan, 1 at a time, in a single layer. Turn the heat back on under the pan and cook for 2 - 3 minutes. Flip the salmon to the other side with a spatula. Cook the salmon over medium heat, until the skin becomes crispy, about 5 - 6 minutes.
Take the salmon out of the skillet and place on plates. Finish with a sprinkling of lemon zest and juice and serve immediately.
Serve on a bed of greens with basmati rice. If the fish is very thick, you can finish in the oven at 400 F for a few minutes until done. The leftover blackened salmon tastes delicious cold. Pack some for lunch with a green salad on the side.
Note: The cast iron skillet with salmon will smoke, so remember to turn your range hood exhaust fan on high!