BLACKENED RECIPE RECIPES

Name: Blackened Salmon
Cook time: 12 min
Total time: 12 min
Yield: 4 servings
Ingredients: 1 tablespoon paprika; 1 tablespoon cayenne; 10 sprigs fresh thyme, washed, leaves removed and chopped; 1 tablespoon freshly chopped oregano leaves; 1 teaspoon kosher salt; 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on; 3 to 4 tablespoons canola oil; 2 lemons, zested and juiced

BLACKENED SALMON RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK

Blackened Salmon Recipe | Alex Guarnaschelli | Food Network image

Provided by Alex Guarnaschelli

Categories main-dish

Total Time 12 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon paprika
1 tablespoon cayenne
10 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced

Steps:

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

LOUISIANA STYLE BLACKENED CHICKEN RECIPE - FOOD.COM

Louisiana Style Blackened Chicken Recipe - Food.com image

Make and share this Louisiana Style Blackened Chicken recipe from Food.com.

Total Time 33 minutes

Prep Time 8 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 large skinless chicken pieces, about 200 g each
4 tablespoons vegetable oil
salad leaves (to garnish)
2 teaspoons salt
2 teaspoons oregano
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper

Steps:

Preheat the oven to 200C/400 degrees F.
In a large bowl, mix together all the blackening spices.
Toss the chicken in the spices, making sure that each fillet is evenly coated.
Heat a large heavy based frying pan over high heat until very hot.
Add the oil and fry chicken fillets on each side.
You want the chicken to fry quite fast so that you sear and roast the spices very well.
Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
Serve the chicken on a platter garnished with a few salad leaves.

Nutrition Facts : Calories 66.7, FatContent 6.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 582.4, CarbohydrateContent 1.5, FiberContent 0.6, SugarContent 0.1, ProteinContent 0.3

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