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From the November 2008 issue:
Blackened salmon
You don’t want to start out with wet steaks or they won’t cook properly, so if
they’re frozen thaw them on paper towels to soak up as much moisture as
possible.
Put steaks in dish with olive oil and make sure they’re coated both sides.
In a pie pan combine a bunch of spices: Cajun spice from the shop, oregano,
pepper, etc. Then press each steak into mixture so only one side is coated.
You’ll need two skillets: one on high heat with no oil in it, and the other on low
heat with a bit of oil in it. Once the oil-free skillet is smoking hot, put the
salmon spice-side down into it. It will make a bit of noise and spit and hurt
your eyes and nose, so open the windows and doors and if you’re feeling
precious wear goggles.
After a few minutes you will see halfway up steak has gone from pink to pale
pink, and if you lift and peek at underside you want it to be truly black.
Now flip them one by one blackened spice side up into other pan and finish
cooking.
This sauce helps to cool them down: mix a wee tub of lite sour cream with two
TBs of scorched butter, and chopped fresh coriander. A pinch of cumin and a
tsp of lime juice works well in sauce too.
Serve with potatoes.
Blackened salmon
You don’t want to start out with wet steaks or they won’t cook properly, so if
they’re frozen thaw them on paper towels to soak up as much moisture as
possible.
Put steaks in dish with olive oil and make sure they’re coated both sides.
In a pie pan combine a bunch of spices: Cajun spice from the shop, oregano,
pepper, etc. Then press each steak into mixture so only one side is coated.
You’ll need two skillets: one on high heat with no oil in it, and the other on low
heat with a bit of oil in it. Once the oil-free skillet is smoking hot, put the
salmon spice-side down into it. It will make a bit of noise and spit and hurt
your eyes and nose, so open the windows and doors and if you’re feeling
precious wear goggles.
After a few minutes you will see halfway up steak has gone from pink to pale
pink, and if you lift and peek at underside you want it to be truly black.
Now flip them one by one blackened spice side up into other pan and finish
cooking.
This sauce helps to cool them down: mix a wee tub of lite sour cream with two
TBs of scorched butter, and chopped fresh coriander. A pinch of cumin and a
tsp of lime juice works well in sauce too.
Serve with potatoes.
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.
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the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.