Salmon with Spicy Dijon (Print Version)
# Ingredients:
→ For the Blackened Salmon
01 -
4 pieces of salmon (6 oz each)
02 -
2 tablespoons extra virgin olive oil
03 -
1 tablespoon smoked paprika
04 -
1 teaspoon minced garlic powder
05 -
1 teaspoon dried onion powder
06 -
1 teaspoon crushed thyme
07 -
1 teaspoon ground oregano
08 -
1/2 teaspoon spicy cayenne
09 -
Salt and freshly ground pepper to taste
→ For the Creamy Dijon Sauce
10 -
1/2 cup rich mayonnaise
11 -
1 tablespoon tangy Dijon mustard
12 -
1 tablespoon fresh lemon juice
13 -
1 teaspoon natural honey (if you like)
14 -
1/2 teaspoon finely ground garlic
15 -
Salt and cracked pepper to taste
# Instructions:
01 -
Grab a small bowl and throw in your smoked paprika, minced garlic powder, dried onion powder, crushed thyme, ground oregano, spicy cayenne, salt, and pepper. Stir everything until you've got a nice even mix.
02 -
Grab some paper towels and dry those salmon pieces completely. Pour your olive oil all over them. Then rub your spice mix all over both sides, pressing it in so it sticks good.
03 -
Warm up a big skillet over medium-high fire. Once it's hot, put your salmon in with the skin facing down. Let it cook about 4-5 minutes each side until you see that dark crust form. Your fish should hit 63°C inside when done.
04 -
While your fish is sizzling, let's make that sauce. Dump your mayonnaise, tangy Dijon, fresh lemon juice, honey (if you want it sweeter), garlic powder, salt and pepper in a bowl. Mix it all up till it's smooth and creamy.
05 -
Move your cooked salmon to some nice plates. Drizzle that creamy sauce generously on top. Add some fresh herbs or a lemon slice if you're feeling fancy.
06 -
Eat it while it's hot with some tasty sides like roasted veggies, fluffy rice, or a crisp green salad.
# Notes:
01 -
Want extra crunch? Cook the skin-side down for the first 3 minutes before you flip your fish.
02 -
Don't like it too spicy? Cut back on the cayenne. Or try smoky paprika for a deeper woody taste.
03 -
You can make the sauce a few days ahead and keep it in your fridge for up to 3 days.