Blackened Salmon with New Mexico Red Chile Powder - Home Made Blackened Seasoning

 

Blackened Salmon with New Mexico Red Chile Powder

 

Ingredients:

Two 6oz salmon filets, skins removed

1 tablespoon New Mexico red chile powder

1 tablespoon paprika

2 teaspoons thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon pure cane sugar

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

1 teaspoon dried oregano

½ teaspoon ground nutmeg

¾ teaspoon ground cumin

2 tablespoons melted butter

 

Directions:

Combine all spice ingredients in a bowl and set aside while preparing the salmon.  Have your butcher take the skins off two 6oz salmon filets, or do it yourself.  Pat salmon dry before adding melted butter with a pastry brush, or using your hand to rub it in.  Sprinkle the blackened seasoning liberally on both sides of the salmon.  Heat a cast iron pan on medium high heat.  Let the pan heat for at least 2 minutes before adding the salmon.  This will ensure that you get the sear you want on your salmon.  Cook for about 2 minutes on each side, depending on how well you like your salmon cooked.  Do not cook for more than 2 minutes, or it will burn and become bitter tasting.  Serve with rice, or greens. 

The blackened seasoning makes a large batch and will last for a few months.  Store it in an airtight container in your pantry.  You will never buy store bought again!