Blackened Salmon or Chicken Breast
I cannot begin to tell you all the uses for blackened salmon or chicken breast. There are just way too many options –and it’s so easy and quick to make! I suggest making extra, and individually wrapping the leftovers. Great for the microwave or for grab-and-go gourmet meals! Make sure to turn your overhead exhaust fan on before starting to cook.
Recipe by: George Stella
- 2 (6-ounce) skinless, boneless salmon fillets or 2 (8-ounce) skinless, boneless chicken breast halves, pounded thin.
- 3 tablespoons Blackening Spice, (ingredients below)
- 2 tablespoons canola oil
- 1 lemon, cut into 8 wedges
- Blackening Spice Ingredients:
- 5 tablespoons kosher salt
- 5 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground white pepper
- Mix all the blackening spice ingredients well. Store in a sealed container or spice canister.
- Coat the salmon or the chicken filets with about 1½ tablespoons of the blackening spice.
- Add the oil to a large cast-iron skillet and place over high heat until almost smoking hot.
- Place the salmon filet or chicken breast gently in the skillet and sear for about 3 minutes on one side and then flip over and turn the heat down to medium. Cook the salmon until it’s slightly pink in the center, about 2 minutes more; or cook the chicken until cooked through, about 3 to 4 minutes more. Garnish with lemon wedges and serve as an entrée with your favorite vegetables or over a fresh salad!
Using flavorful spices like the blackening spice recipe below to season everything from vegetables to meats allows for less use of fats like butter while still tasting great.
Calories: 310 Fat: 14 Net Carbs: 3 Fiber: 1 Protein: 38