Autumn
Blackened Salmon
Subtitle

2 pounds sockeye salmon fillets, skinned, boned, and trimmed
2 tablespoons Blackened Redfish seasoning from Market Spice
salt and pepper
virgin olive oil, to coat the bottom of the pan


Preheat the oven to 400.

Remove the skin and take out the bones from the top part of the fillet. Remove the belly of the fish and reserve for another use. Salt and pepper and season the flesh side of the fish.

Portion the fish. Heat a large sauté pan, once it is hot, add enough oil to coat the bottom of the pan. Add the fish flesh side down and sear until the fillets move easily in the pan. Be patient. If you are using high fat content fish (i.e. Copper River) this will be a matter of about 2 minutes.

When seared, turn over the fillets and sear off the skin side. Again this should only take a couple of minutes. Be attentive to the opaque line on the fish. These should be cooked to 140 degrees. Be careful not to overcook the fillets. Remove from the pan and plate.
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