Fish on Friday – Chilli and Garlic Blackened Salmon Fillets

Chilli and Garlic Blackened Salmon Fillets

~ Fish on Friday ~

Chilli and Garlic Blackened Salmon Fillets

Here we are again, it’s Friday already…….it doesn’t seem like a week ago that I was posting about some wonderful smoked haddock I used for last Friday’s supper, Omelette Arnold Bennett.  This week I am showcasing some great salmon fillets……all boned and ready to cook, and as usual this lovely fish was sent to me from John and Delish Fish. Delish Fish provides a handy mail-order door to door service, and I love the convenience of receiving fish delivered to me – all ready to cook or freeze. I love salmon, but it is hard to decide how to cook it a little differently sometimes; and I just fancied a change of pace this Friday, something with a bit of a kick, so I devised this recipe, a cheat’s version of the Cajun recipe, Blackened Fish……with none of the intricate spices, but a simple blend of black pepper, garlic and chilli sauce with lemon juice, easy to cook after a long day at work and a really lovely spiced fish dish.

Ready to cook Salmon Fillets

The salmon fillets were quite big, so we ended up sharing one fillet between us, which left the other one for another meal; I plan to flake the cooked salmon, mix it with mayonnaise and make some salmon sandwiches with home-made oat bread……with watercress on the side. But back to this recipe; I served these salmon fillets with some noodles for a fusion meal – Scottish salmon, Cajun blackened fish and Asian noodles!

Fresh run salmon

Maturing salmon - Maturing Cock and Hen Cock: The combination of "tartan" colours is typical although shades vary - the fully developed kype, used in fighting rivals, and the enlarged adipose fin, are the most consistent indicators of maturity. Hen: These are usually less coloured than cocks of similar age and they never have enlarged jaws. This one will have spent a few weeks in river or estuary - note the coloured head and lack of true silver flanks.

I have also received some more fish as part of my Fish Fanatic role this week, and I will be featuring that over the weekend, so this is a short post today; I have shared this recipe with you below, as well as some fishy nutritional facts…..as salmon is high in Omega 3 Fatty acids, which are essential to a healthy diet…….so, salmon is not just a good looking fish, but it’s good for you too…….I LOVE it when a plan comes together!

Chilli and Garlic Blackened Salmon

See you later, and have a GREAT Fishy Friday, I’ll be back with more recipes and news over the weekend…….and don’t forget, you can win £30 of fresh fish from Delish Fish by entering my Giveaway here: Win £30 of Fresh Fish Delivered to your Door. Karen.

Chilli and Garlic Blackened Salmon Fillets

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Serves	2
Prep time	5 minutes
Cook time	8 minutes
Total time	13 minutes
Allergy	Fish
Meal type	Lunch, Main Dish
Misc	Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

An easy take on Cajun Blackened fish with chilli, garlic and black pepper....perfect for a change of pace for a midweek meal.

Ingredients

• 2 salmon fillets (skin on)
• Juice of 1 lemon
• 2 to 4 drops of chilli sauce
• freshly ground black pepper
• 2 to 3 cloves garlic (peeled and minced)
• vegetable oil (for frying)
• fresh parsley (for garnish)

Note

An easy take on Cajun Blackened fish with chilli, garlic and black pepper....perfect for a change of pace for a midweek meal. Use fresh or frozen salmon fillets.

Directions

Step 1	Mix the lemon juice and chilli sauce together, using 2 to 4 drops of the chilli sauce to taste, or more.
Step 2	Roll the salmon fillets in the lemon and chilli; mix the minced garlic with about 1 teaspoon of cracked black pepper, or freshly ground black pepper. Press the black pepper and garlic mix on to the top of the salmon fillets, on the skinned side.
Step 3	Heat up some vegetable oil in a frying pan, over a high heat, until smoking. Place the salmon fillets into the pan, skin side down and then turn the heat down to low to medium. Cook for about 3 to 4 minutes, or until the salmon is nearly opaque all the way through - you can see by looking at the sides of the fillets.
Step 4	Gently turn the salmon over and fry on the peppered side for 2 to 3 minutes, or until the salmon is cooked right through - again, you can see this by looking at the side of the salmon fillets, they will be a dark salmon pink colour and opaque.
Step 5	Serve the blackened salmon fillets immediately with a parsley garnish, and seasonal greens, salad and steamed potatoes.

Fishy Facts:

Salmon is a high-protein meal that is rich in Omega-3 fatty acids, which are important for children and adults alike. Evidence strongly suggests that increasing Omega-3 fatty acids in the diet helps prevent heart disease and, at increased consumption levels, may dramatically cut the mortality rate in heart attach survivors.

In addition, ocean-farmed salmon tastes great and can be cooked in a variety of ways for the entire family to enjoy. Salmon is the healthy, tasty choice.

Omega-3 fatty acids are polyunsaturated fats that are essential for life. Omega-3s help protect against heart disease, promote healthy skin and joints and are essential to proper neurological development in unborn babies and young children.

Chilli and Garlic Blackened Salmon Fillets

Disclaimer: With thanks to John at Delish Fish who sent me this Salmon to try – all opinions are my own.