Food with JP passion: Blackened Salmon

By JP Kennedy

This is one of the simplest recipes I’ve come across and yet one of the most delicious. It comes from an Australian Chef and food stylist of whom I’m a huge fan of - Donna Hay.

I love fish and always try to eat it at least once a week and I’m a big fan of salmon as it’s light, refreshing and really nutritious! As we move into the summer months this is a perfect lighter supper option or indeed lunch dish.

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Not too many ingredients, low effort, quick and delicious it can be served with salads or a fennel slaw.

I enjoy serving this with my Orzo, Lemon, Thyme and butter bean recipe from last week. The orzo salad is delicious served cold with the warm blackened salmon; is a perfect combination that leaves you feeling satisfied and better about yourself as it’s full of good nutritional value.

Ingredients: (Serves 2) if serving more double the below measurements

  • 2 skinless organic salmon fillets
  • Zest of half a lemon
  • 1 tablespoon of smoked paprika
  • ¼ teaspoon of cayenne pepper
  • 1 teaspoon of garlic powder
  • ½ teaspoon of cracked black pepper
  • 2 teaspoons of dried oregano
  • 1 teaspoon of rapeseed oil

Method:

1. Preheat your oven to 180 degrees (350F) Gas mark 4.

2. Place the paprika, lemon zest, cayenne pepper, garlic powder oregano and pepper onto a flat tray or plate. Mix together well.

3. Press all sides of the salmon into the mix and place onto a baking tray lined with parchment paper; drizzle each fillet with the rapeseed oil and cook in the oven for 10 – 15 minutes (depending on the size of the fillets and how you like your salmon cooked).

4. Serve with my Orzo salad (last week’s recipe) or a homemade fennel slaw and rocket leave salad and sprinkle with fresh dill if you have it and enjoy!

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The salmon comes out lovely and burnished black but is perfectly coral when you cut into it.

The spice rub adds a little kick and spice to the salmon without overpowering it. I made this last weekend with my Orzo, butterbean, lemon and thyme salad adorned with toasted pine nuts and I was transported to supper heaven.

So quick and easy but utterly delicious – this is a recipe I promise you will return to again and again. Delicious served hot or cold!

Contact JP On:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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