CAJUN BLACKENED SALMON STEAKS (for four)
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2 tablespoons ground paprika
1 tablespoon ground cayenne pepper (less if you’re timid)
1 tablespoon onion powder
2 teaspoons salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
four 6-ounce salmon steaks or an equivalent piece of salmon fillet (skin and bones removed from fillets)
½ cup unsalted butter melted
Bayou dirty rice to accompany
1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon steaks on both sides with ¼ cup butter, and sprinkle evenly with the spice mixture. Drizzle one side of each steak with ½ the remaining butter.
3. In a large, heavy, nonstick skillet over high heat, cook salmon, butter side down, until blackened, 4 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is easily flaked with a fork, about 2 minutes.
adapted from Allrecipes.com
