Not Your Mother's Cast Iron Skillet Cookbook by Lucy Vaserfirer

Author:Lucy Vaserfirer
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2018-11-07T16:00:00+00:00

Blackened Salmon with Garlic Butter

Out of all of the countless ways fish can be prepared, blackened is my personal favorite. I just cannot resist the spicy and smoky, crispy crust. In fact, the desire to learn how to make it myself was the impetus for me to acquire my first cast iron skillet.

Redfish is, of course, the classic choice for blackening, but salmon is excellent too. If at all possible, opt for fresh fish as frozen exudes a lot of water when cooked.

Blackening is the hottest of all of the cooking methods, and the skillet must be preheated until it is visibly smoking. And as you might imagine, quite a bit of smoke is generated throughout the blackening process. Turn on the range hood to vent it away or even consider cooking outdoors.

Serve with a warm baguette to sop up the melted garlic butter and Almond Green Beans on the side. It’s also perfect atop Charred Lemon Caesar Salad with Radicchio, Hearts of Romaine & Garlic Croutes. // Yield: 4 servings

▪ RECOMMENDED SKILLET: 12 inch (30 cm)

▪ COOKING METHOD: Blackening

4 center cut salmon fillets (6 ounces, or 170 g each), skinned and boned

Kosher salt

2 ounces (4 tablespoons, or 55 g) unsalted butter, softened, plus 3 ounces (6 tablespoons, or 85 g), melted, divided

1 large clove of garlic, grated on a Microplane

1 tablespoon (9 g) plus 1 teaspoon Cajun Spice

1 lemon, cut into 8 wedges

Season the salmon fillets generously with kosher salt and set aside at room temperature for about an hour.

Mix together the softened butter, garlic, and 1/4 teaspoon salt in a small bowl.

Preheat a cast iron skillet over high heat, starting over medium heat. Meanwhile, place 3 tablespoons (42 g) of the melted butter into a shallow dish. Add the fillets and turn to coat. Sprinkle evenly with the Cajun Spice on both sides. Add the fillets to the skillet skinned-side up, drizzle each one with 1 teaspoon of the melted butter, and cook without disturbing until charred, 3 to 4 minutes. Flip the fillets, drizzle each one with 1 teaspoon of the melted butter, and cook until the fillets are charred and just begin to flake, 2 to 3 minutes. Serve immediately with the garlic butter and lemon wedges.

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