Blackened Salmon

Paul Prudhomme, who hails from Louisiana, is as good a regional American chef as this country has ever produced.  His work has been influential in a number of ways, but the dish for which he will always be remembered is "Blackened Redfish".  Paul discovered that you could take a redfish filet, coat it with some fairly common spices, toss it into a super hot skillet with some clarified butter, burn the heck out of the whole thing, and it would come out tasting great! 

Other things besides redfish taste good blackened too. And you don't need all that butter to make it happen. We like salmon best, which brings its own richness to the dish; and we like to grill it over coals, which is a really tasty, Texas way to burn something.


Blackened Salmon


4 four ounce salmon filets, skin removed
4 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon cayenne powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
2 teaspoons salt (optional)
Non stick pan spray



Combine the seasonings in a medium sized bowl.  Pat the filets dry, then dredge them in the seasonings, coating thoroughly.

Spray both sides of the filets with the cooking spray, then grill over charcoal, turning occasionally until "blackened" and done.  (Approximately 10 minutes per inch over a fairly hot grill.)

Serve with a lemon wedge or brush with a little melted light butter.


Yield: 4 servings

Calories 187, Protein 22g, Carbohydrates 4g, Fat 9g