Blackened Salmon Recipe
topped with lump crab dip, smoked poblano grits, collard greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Blackened Salmon
For the Lump Crab Dip
For the Smoked Poblano Grits
For the Collard Greens
Method
For the Blackened Salmon
- 1
Prepare the Salmon
Rub the salmon fillets with olive oil and season generously with blackening seasoning. Heat a skillet over high heat and sear the salmon for 3-4 minutes on each side until blackened and cooked through.
For the Lump Crab Dip
- 2
Make the Crab Dip
In a bowl, mix together cream cheese, sour cream, lemon juice, old bay seasoning, and salt. Fold in the lump crab meat and chopped green onions. Serve chilled or heated.
For the Smoked Poblano Grits
- 3
Prepare the Grits
Cook grits according to package instructions. In a separate pan, roast the smoked poblano pepper until charred, peel and chop. Stir the chopped poblano, heavy cream, butter, cheddar cheese, and salt into the cooked grits until creamy and smooth.
For the Collard Greens
- 4
Cook the Collard Greens
In a large pot, sauté chopped onion and minced garlic until soft. Add collard greens, chicken broth, apple cider vinegar, and salt. Simmer for about 30 minutes until greens are tender.