"Kinda" Blackened Cajun Salmon
- 2 tablespoons ground paprika (I used smoked Spanish paprika from My Spice Sage)
- 1 tablespoon ground cayenne pepper
- 1 tablespoon garlic powder
- 1teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme (I actually used fresh because we had some in the garden.)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 4 salmon fillets, skin and bones removed
- 1/4 cup olive oil with one Tbsp. melted butter added
- In a small bowl, mix paprika, cayenne pepper, garlic powder, salt, black pepper, thyme, basil and oregano.
- Brush salmon fillets on both sides with olive oil/butter mixture, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with some of the remaining olive oil.
- In a large, heavy skillet over high heat, cook salmon, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining olive oil, and continue cooking until blackened and fish is easily flaked with a fork.
I didn't blacken the salmon as much as I've seen in some recipes, which was fine with everyone. I was pretty proud of the rest of meal too; salad using lettuce from our garden and broiled potatoes with olive oil, rosemary, garlic from my dad's garden, and fresh thyme.
In other news, I have successfully defeated "Second Sock Syndrome," at least with this pair of socks with my beautiful yarn from Anne. I frogged the insidious sock that I was nearly finished knitting. I just wasn't happy with the pooling around the ankles, so I went back to one of my favorite patterns, Calendula. I had Paige model them for me. She seems awfully interested in them. Unfortunately, wool sock weather seems to be a thing of the past. I just heard that a warming trend is on the way. I hope that means 80 degree, not 90!