Blackened Salmon is iconic cajun cooking. Whether it is over an open flame on an Aga, this recipe always impresses. For a flavorful and fantastic meal on the fly, this is what I prepare.
Just about any protein is perfect for blackening. I even enjoy it with tofu. Definately try it with shrimp.
- 4 Salmon Filets (substitute with 1 lb shrimp protein of your choice)
- 1 1/4 tbsp Bayou Blackening Balm
- 1/4 cup Butter or Earth Balance (soy butter)
Smear Bayou Blackening Balm on both sides of the fish. Heat a foil covered grill rack or cast iron skillet for about 8 min. On high. Arrange filets. Pour melted butter on top. Cook on both side for approximately 2 min. Serve hot with lemon.
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Photo Credit: Julie Cecchini