Tony’s Blackened Salmon

Ingredients

  • 2 lb salmon
  • 3 limes
  • 1 red onion
  • 1/4 cup brown sugar
  • 2 Tbsp ground paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 Tbsp peanut oil
  • 1/2 tsp light salt
  • 1 tsp ground black pepper
  • 4 oz fat free half & half
  • 1/4 cup port wine
  • 1/4 cup capers

Equipment

  • Large skillet
  • Small mixing bowl
  • Measuring spoons and cups
  • Spatula

Directions:

  1. Mix spices with brown sugar in a bowl and set aside.
  2. Slice onions into 1/8 inch slices and set aside.
  3. Cut salmon into six pieces (may use other fresh fish).
  4. Squeeze limes over Salmon in a glass or plastic pan.
  5. Bring oil to medium-high heat in a large skillet.
  6. Heavily coat salmon with seasoning mixture. Pat it onto both sides.
  7. Place 1/2 of the fish into pan, skin side up.
  8. Allow to cook for five minutes.
  9. Flip fish so skin side is down, and cook for another five minutes.
  10. Remove fish from skillet and place aside.
  11. Add other salmon pieces to skillet skin side up and cook for five minutes.
  12. Flip fish so skins side is down, add sliced onions to pan, and cook for another 5 minutes.
  13. Remove salmon and set aside.
  14. Stir wine and half and half into skillet with remaining pan drippings and onions.
  15. Reduce heat to low and simmer uncovered stirring occasionally till mixture reduces by 1/3.
  16. (Reduction is ready when it will coat the back of a spoon.)
  17. Drain and rinse capers.
  18. Place 1 tbsp capers over each serving of salmon.
  19. Place 1 tbsp of the reduced sauce with onions over the capers.

Serves 6.

Nutrition per serving:
380 Calories, 3 g saturated fat (15%), 0g trans fat,
95 mg cholesterol (32%), 370 mg sodium (15%),
2g fiber (8%), 36g protein,
20% VitA, 20% Vit C, 6% Calcium, 10% Iron

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