"Blackened" Salmon
Description
Black or Trumpet Chanterelles instead of Cajun...
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Serves
4
- 4 ea. 6 oz. sockeye or king salmon pieces, skin on
- 3 T. olive oil
- salt and pepper to taste
- 1/2 oz. dried Black or Trumpet Chanterelles, powdered in a spice grinder
Methods/steps
- Heat oven to 450 degrees.
- Place a large well-seasoned cast iron skillet in oven.
- Pat dry the fish, and brush top with 2 T. olive oil. Season with salt and pepper and let rest 5-10 minutes.
- Spread mushroom powder on a plate. Roll oiled side of fish in mushroom powder to coat lightly but evenly.
- Brush remaining oil into hot pan.
- Add fish skin side down, well separated.
- Return to oven and bake 6-8 minutes or until done.
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