I adore salmon and the cookbook Salmon by Diane Morgan is one of my favorites. I turn to it quite often since fish seems to be one of those ingredients I have difficulty cooking without a recipe. As the title implies, this cookbook is salmon, salmon and more salmon. It's all about salmon pasta, chowders, risottos, spring rolls, sandwiches, potpie and salad. I went the salad route today: spinach salad with blackened salmon, oranges and red onion. Not a tough recipe, but fabulous. I could wax poetic about both spinach salad and blackened salmon for hours. Put them together and yahoo! The only change I made was to add berries. Some are of the veggies only and ranch dressing school of salads; I definitely lean more towards the fruit and vinaigrette school.
adapted from Salmon by Diane Morgan
2 salmon fillets
1 tbsp blackening spice (store bought or homemade)2 tbsp salt, 1 tbsp sugar, 1 tbsp black pepper, 1 tbsp cayenne, 2 tbsp paprika, and 1 tbsp powdered sumac)
salad:
4 c clean fresh baby spinach
1/2 c. paper thin sliced red onion
1 orange, peeled and cut into segments
1 cup berries
Add all ingredients to a large bowl and toss
Blackening spice:
2 tbsp salt
1 tbsp sugar
1.5 tbsp ground black pepper
1 tbsp paprika
2 tbsps cayenne
1 tbsp garlic powder
1 tbsp finely crushed dried basil
Blackening spice:
2 tbsp salt
1 tbsp sugar
1.5 tbsp ground black pepper
1 tbsp paprika
2 tbsps cayenne
1 tbsp garlic powder
1 tbsp finely crushed dried basil
dressing:
3 tbsp extra virgin olive oil
2 tsp balsalmic vinegar
1/2 teaspoon dijon
pinch of sugar, salt and black pepper
1. Throw blackening spice ingredients together in a bowl and mix well. Coat both sides of the salmon fillets with the blackening spice (about 1-2 tbsp) and set aside for 10 mins. Store remaining spices in airtight jar.
2. Add all dressing ingredients to a jar and shake vigorously
3. Heat skillet over med high heat with a splash of extra virgin olive oil. Place salmon fillets in pan and cook undisturbed until it blackens--about 2-3 mins. Turn and cook 3 mins longer.
4. Set aside and let salmon rest for 10 mins.
5. Dress salad with dressing and toss well. Plate and top with blackened salmon
5 comments:
Once again this looks amazing. You always take such great photos.
i am not a fan of salmon or fish in general, but you have made this appealing to even me. The salad looks so great and fresh with those beautiful berries and the salmon looks good...i am even shocked to say so...did that sound bad...you know what i mean! :o)
Yum...and I can say that at 9:30 in the morning! LOL I am thinking back 18 weeks ago...I most definitely wouldnt have said that then. hee hee! And that would have been in no reference to your cooking.
was that last sentence I typed proper English?
Looks divine!
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