Blackened Salmon *gf Recipe
Mashed Potatoes, Broccoli Rabe, Roasted Beet Vinaigrette
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Ingredients
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Blackened Salmon
Mashed Potatoes
Broccoli Rabe
Roasted Beet Vinaigrette
Method
Blackened Salmon
- 1
Prepare the Spice Mix
In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Mix well to create the blackening seasoning.
- 2
Season the Salmon
Pat the salmon fillets dry with paper towels. Rub the spice mix all over the salmon fillets, ensuring they are well coated.
- 3
Cook the Salmon
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a blackened crust. Remove from heat and set aside.
Mashed Potatoes
- 4
- 5
Cook the Potatoes
Once boiling, reduce the heat to medium and cook the potatoes until tender, about 15-20 minutes.
- 6
Broccoli Rabe
- 7
Prepare the Broccoli Rabe
Trim the ends of the broccoli rabe and rinse under cold water. Set aside.
- 8
Cook the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 9
Sauté the Broccoli Rabe
Add the broccoli rabe to the skillet and sauté for about 5-7 minutes until tender, adding salt to taste.
Roasted Beet Vinaigrette
- 10
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until tender. Let them cool, then peel and chop.
- 11
Make the Vinaigrette
In a blender, combine the roasted beets, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth and emulsified.
