Blackened Salmon Recipe

Make the blackening spice

In a small bowl combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, kosher salt, and freshly ground black pepper. Stir until evenly blended.

Prep the salmon

Pat salmon fillets very dry with paper towels. Brush both sides lightly with olive oil (about 1 tbs total). Season the flesh side generously with the blackening spice mix, pressing gently so it adheres. Leave skin side lightly seasoned with salt only.

Cook the salmon

Heat a large heavy skillet (cast-iron recommended) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs olive oil and 1 tbs unsalted butter and let the butter foam. Place salmon fillets in the pan, spice side down. Cook undisturbed 3–4 minutes until a dark crust forms. Flip carefully and reduce heat to medium. Cook an additional 2–4 minutes, depending on thickness, until internal temperature reaches 125–130°F for medium-rare to medium, or longer if you prefer well done. Spoon pan juices over fillets as they finish. Transfer to a plate and rest 3–4 minutes before serving.

Cook the vegetables

Place peeled parsnips and potato pieces in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 15–20 minutes. Drain well.

Purée and finish

Return drained parsnips and potato to the warm saucepan over very low heat for 1 minute to evaporate excess moisture. Transfer to a blender or use an immersion blender/food mill. Add warm milk, heavy cream, 2 tbs unsalted butter, salt, ground white pepper, and lemon zest. Purée until smooth and velvety, adding a splash more milk if needed to reach a creamy consistency. Taste and adjust seasoning. Keep warm until plating.

Blanch or roast broccolini

Option A - Blanch: Bring a pot of salted water to a boil. Add broccolini and cook 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Toss with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and reheat briefly in a hot skillet 30–60 seconds before serving. Option B - Roast: Toss broccolini with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Roast on a sheet pan in a 425°F (220°C) oven for 8–10 minutes until edges are charred and tender.

Finish

Squeeze a lemon wedge over broccolini just before plating.

Cook the chutney

Heat 1 tsp olive oil in a small saucepan over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and grated ginger and cook 30 seconds until fragrant. Add chopped green tomatoes, apple cider vinegar, brown sugar, raisins (if using), red pepper flakes and 1/2 tsp kosher salt. Bring to a gentle simmer and cook, stirring occasionally, until tomatoes break down and chutney thickens, about 12–15 minutes. If it becomes too dry, add 1–2 tbs water. Taste and adjust salt, sugar or vinegar to balance sweet-tart heat. Remove from heat and let cool slightly; chutney will thicken as it cools.

Divide a generous scoop of warm parsnip purée onto each plate and spread into a shallow well. Place a blackened salmon fillet on top of or beside the purée. Arrange broccolini alongside. Spoon 1–2 tbs green tomato chutney over the top or to the side of each fillet. Drizzle a little extra-virgin olive oil over the salmon and purée, sprinkle chopped parsley, and serve with remaining lemon wedges.

Serve immediately. Leftover chutney keeps refrigerated for up to 5 days; reheated purée may be loosened with a splash of milk.