I’m always going on and on about salmon and it’s health benefits, and how delicious it is. In fact, it’s one of my favorite foods for weight loss. I even included it in one of my posts naming it one of my top five foods that helped me lose 100 pounds. Read about it here. But the only salmon recipes I’ve done on the blog so far are baked salmon. Again, read here. Why? Because that’s how my family loves to eat it.
There are so many other delicious ways to eat salmon that are really easy to prepare. This one actually takes less than ten minutes to cook. You could serve it with just about any veggie, but I chose to wilt down some baby spinach with a little red wine vinegar.
Here’s how I began. I started with a four ounce piece of salmon, skin on. I warmed some oil over high heat in a cast iron skillet. You’ll need some oil that can withstand a high cooking temperature, so olive oil will not do. Vegetable oil would work, but I used grape seed oil, as it’s a healthier option.
Just a few turns around the pan. A tablespoon or two. I got it nice and hot and then added the fish, skin side down. The screaming hot pan will get that skin nice and crispy! I seasoned the fish with sea salt, fresh ground pepper, ground red pepper and some Cajun seasoning. This gave it the nice blackened color when I seared the other side.
I let the fish cook for about five minutes before turning, and then I cooked it for about a minute on the seasoned side. You definitely don’t want to overcook your salmon. Dry stringy salmon is just yuck!
Meanwhile, I had some oil warming in a pot. A tablespoon or two. I added about three fourths of a 16 ounce container of baby spinach. I would have added the whole container, but it didn’t fit my pot.
Then I seasoned with sea salt, pepper, and some garlic seasoning, and about a tablespoon of red wine vinegar. I let the greens wilt down over medium heat for about five minutes and they were done.
Finally, I sprinkled a little splash of lemon on the greens and a splash of lemon on the fish then I served them right away.
I love bold flavors. Healthy food can have really bold flavors. The spice from the Cajun, the fattiness from the fish, the bitterness from the greens and the acid from the vinegar and the lemon, along with the pinch of salt I added to both, all came together to make this a really flavorful, delicious dish. And I cooked it in less than ten minutes.
The blackened seasoning gives this fish the perfect crunchy crust. It’s an absolutely delicious change from baked fish!
Give it a try and let me know what you think.