Chilli and Garlic Blackened Salmon Fillets

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.