Traditional blackened salmon (or chicken!), has lots of seasonings, cooks in a pan, and is coated with butter. The cooking process darkens the spices to appear black without being burnt. Enjoy!
INGREDIENTS:
1 lb salmon skin removed, cut into cubes,
1 small white onion
4 tbsp Farmergirl Roasted Garlic Butter
3 tbsp Farmergirl Fresh Seafood Dust
1 teaspoon brown sugar
1 teaspoon olive oil
- Remove skin from salmon. If buying from a fishmonger or butcher, you can always ask them to do this step. Cut off the belly (the thinner side), and add to a bowl. Cut the rest of the salmon into 1-2 inch cubes, making sure they are even in size. Add to the bowl. I like to cut the belly off separately because it is thinner.
- Mix the spices together, then pour into the bowl of salmon bites. I find I get more even flavoring when I mix the spices together first, rather than just pouring them individually into a bowl of the salmon. Mix the seasoning into the salmon until all pieces are coated on all sides.
- Add the salmon bites to a lined baking sheet and drizzle with olive oil. If there are some uneven pieces, group the bigger pieces together on one side of the sheet pan, and the smaller pieces on the other.
- Bake the salmon, placing the larger-sized pieces towards the back of the oven and smaller pieces towards the opening.
- Once cooked, serve with any sides of your liking!