Blackened Salmon
Chef Tucker
Rated 5.0 stars by 1 users
Category
Fish
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Hey there, Chef Tucker here! 🐟🔥 We’re about to take your taste buds on a wild ride with this Blackened Salmon dish. Cajun-spiced salmon seared to perfection, served over fluffy jasmine rice infused with garlic, lime, and herbs. To top it off, we’ve got a creamy bourbon sauce with fresh parsley and cilantro. Get ready for that flavor explosion — this dish is pure fire! 🌶🍋
Ingredients
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2 6 ounce Butcherbox Salmon
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2 cups stock
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1 cup jasmine rice
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1 bay leaf
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1 packet Balinese Truffle Salt, to taste
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1 garlic clove
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1 shallot
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½ bunch Italian parsley
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½ bunch cilantro
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2 tablespoons Cajun seasoning
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¼ cup canola oil
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3 tablespoons bourbon
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¼ cup cream
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1 lime
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Cutting board
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Knife
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Large saute or cast iron pan
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Metal (fish) spatula
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Paper towels
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Plate
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Sauce pot with lid
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Fork
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Lighter
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Whisk
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Zester
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Cooking rack
Mise En Place 🔪
Directions
Preparation 🥒
Take the salmon out of its packaging and pat dry with paper towels. Set aside on a plate to temper.
In a sauce pot over medium-high heat, bring the chicken stock, rice, bay leaf, and a pinch of Balinese Truffle Salt to a boil. Grate in the garlic and stir to combine.
Once boiling, adjust the heat to maintain a simmer. Cover with a lid and simmer until the rice is tender and no liquid remains, about 20 minutes.
Mince the shallot.
Chop the parsley and cilantro.
How to Cook 🍳
Season the flesh side of the salmon generously with Cajun seasoning.
In a large saute pan over medium high-heat, heat the canola oil until smoking.
Add the salmon, flesh-side down, and cook until blackened, about 3-4 mins.
Flip the salmon onto its skin-side and cook until the skin is crispy, about 2 mins.
Remove the salmon from the pan and place on a cooling rack or cutting board. Season with Balinese Truffle Salt.
Return the pan to low heat and add the shallot. Stir until soft, then add the bourbon and… Flambé!! Carefully… off the heat…
Return the pan to the heat and reduce until nearly as sec, then whisk in the cream. Bring the cream to a boil and whisk in parsley and cilantro. Taste and adjust seasoning.
Fluff rice with a fork. Stir in the zest of 1 lime and the juice of ½ lime, along with 2-3 tablespoons of cilantro.
Plate up the seared salmon over the rice and top with the sauce! Add a lime wedge or herbs for garnish!