Swimming Upstream! Blackened Salmon Recipe Summer Grilling Highlight
Blackened Salmon recipe from Gulf Coast Favorites Cookbook is a simple, unique, delcious summer five ingredient favorite recipe. Two highlights of my summer are the chances I have to grill on my terrace, and my upcoming trip to Baton Rouge to see Holly be honored by the Baton Rouge Epicurean Society. (That’s why the Blackened Salmon recipe is a perfect recipe with the Cajun blackened seasoning.)
Who doesn’t like to grill? Who doesn’t like Blackened Salmon? And, who doesn’t dream of visiting Baton Rouge in the summer?
Visiting Baton Rouge will be a pleasure. Grilling is, for some reason, considered “work.” Recently, while I was “working” on Holly’s Blackened Salmon Recipe,in Gulf Coast Favorites Cookbook and I found myself with time to spare. Having turned the electric grill to the 350 degrees marker, I was granted a half hour break. The grill or the salmon definitely should get more credit than I!
My thoughts turned to salmon
My knowledge of salmon is somewhat limited. This is a shame since I eat so much of it, (so much for fish being “brain food,”) and because my lack of salmon knowledge has influenced my station in life. I’ll explain.
Every year on our standardized tests, there was a passage- the same passage every year- about salmon. In 4th and 5th grades, I was a genius. Ladders and transoceanic voyages entranced me, and my grades reflected my ability to recall details about salmon. However, around about 6th grade, I read the passage differently. It mentioned “spawning,” a word I knew to be related to s-e-x. My concentration shattered, or, rather refocused around salmon sexual practices, I proceeded to score about five grade levels lower than I had.
My thoughts about salmon while I “worked.”
It’s possible that the passage contained answers to my questions or rebuttals to my “facts,” but how would I know?
- Has salmon always been a whole fish? In my youth, it only came in a can and when did this change?
- Why was the chopped salmon in a can filled with bones while the unprocessed pieces I eat now are bone free. One might expect the more processed one to be the safer one to chew.
- Have you ever wondered how it is that salmon became so ubiquitous on menus? My hunch is that their trade association, the SPA- Salmon Producers Association, gave people a sense that salmon was a healthy food. I know that the purveyors of bacon are furious that their own marketing campaign slogan, “AFIB- “A Fitness Inducing Breakfast”- was commandeered by cardiologists rather than the owners of weekend retreats.
- A broad philosophical question: is it okay to lose popularity if being popular also dooms you to an early death? This is the question faced by the “wild salmon.” Deemed too expensive by most diners, he/she is doomed to die a natural death.
- And, how confusing it must be for the wild salmon to see “organically raised” salmon in the adjacent case, “fly” out of the market. Might he/she be just too “wild?”
- What do salmon talk about when they get together? Do they whine about their commutes? Do they wish that they could “spawn” with greater frequency?
Blackened Salmon Recipe will Give you a Touch Of Holly and good Cajun fish recipes!
When I report next it will be to tell you about Holly’s big night when she will be honored with a lifetime achievement award. Not the least of her achievements is that those who dine on my/Holly’s salmon recipe laud me for my fine “work”.
Here’s hoping that in your summertime the living is easy and the current is behind you.
Blackened Salmon recipe from Gulf Coast Favorites Cookbook
No fuss and lots of flavor is the motto of this dish and sweet and spicy collide for a taste you will not soon forget. Use whatever fish you like such as grouper, halibut, tilapia, or catfish
Makes 4 servings
2 tablespoons paprika
1 tablespoon chili powder
2 teaspoons light brown sugar
1 teaspoon pepper
1/2 teaspoon salt
4 (6-ounce) salmon fillets
1. In a small bowl, combine all ingredients, except salmon. Rub mixture on both sides of salmon.
2. In a large nonstick skillet, cook salmon over medium heat about 4–5 minutes on each side or until desired doneness.
Nutritional information per serving: Calories 223 g, Calories from fat 26%, Fat 7 g, Saturated Fat 1 g, Cholesterol 88 mg, Sodium 427 mg, Carbohydrate 5 g, Dietary Fiber 2 g, Sugars 3 g, Protein 35 g, Diabetic Exchanges: 5 lean meat
Terrific Tidbit: Don’t overcook salmon as it is best served golden brown on the outside with a warm rare interior.
This is another Blog Post from my contributing author, Low End Larry! For more of his wisdom, here’s some more of our friend’s blog posts
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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