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|Wed, 07-23-2003 - 10:42am|
This is a favorite in my house!
Take thawed salmon fillets (I like the skinless froze fillets available at Costco - That way I don't have to mess with removing skin) and coat both sides with Chef Paul Prudhomme's Blackened Redfish spice (should be available in your grocery store spice section - white box with a picture of his chunky face on the box)
Spray the fillets with olive oil PAM after coating. Spray skillet with PAM (or use a T or so of olive oil) heat to near high heat. sear fillets for 3 minutes on each side (cover pan with lid) reduce heat and keep cooking until internal temp reaches 145 F degrees. (it shouldn't take but a minute or two more)
Enjoy with steamed brocolli or baked asparagus drizzled in olive oil.