Blackened Salmon Recipe
Served with Parmesan Risotto, Lemon Blanc
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Ingredients
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Blackened Salmon
Parmesan Risotto
Lemon Blanc (Lemon Butter Sauce)
Method
Blackened Salmon
- 1
Prepare fillets
Pat salmon fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes while you make the spice mix and preheat a pan.
- 2
Make blackening spice
In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper. Mix thoroughly. Rub about 1/2 to 3/4 tablespoon of the spice mix onto the top (skinless) side of each fillet, pressing to adhere.
- 3
Sear salmon
Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tablespoons olive oil and 1 tablespoon butter; swirl to coat. Place fillets in the pan, spice-coated side down. Sear without moving 3 to 4 minutes until a dark crust forms. Flip and reduce heat to medium. Cook an additional 2 to 3 minutes, spooning some of the pan juices over the fish, until salmon reaches desired doneness (internal temperature ~125-130°F / 52-54°C for medium-rare). Transfer to a warm plate and tent loosely with foil while you finish risotto and sauce.
- 4
Parmesan Risotto
- 5
Heat stock
Place the 6 cups of stock in a saucepan and bring to a low simmer over medium-low heat; keep warm but not boiling.
- 6
Sweat shallot
In a separate heavy-bottomed saucepan or deep skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the finely chopped shallot and cook until translucent, about 2–3 minutes, without browning.
- 7
Toast rice
Add the Arborio rice to the shallot and stir to coat in fat. Toast the rice for 1–2 minutes until edges look translucent but center is still opaque.
- 8
Deglaze
Pour in 1/2 cup dry white wine and stir until almost fully absorbed.
- 9
Cook risotto
Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Allow the liquid to be almost fully absorbed before adding the next ladle. Continue this process for 18–22 minutes until rice is tender with a slight al dente bite and the mixture is creamy.
- 10
Finish risotto
Remove from heat. Stir in 1 cup grated Parmesan, 1 tablespoon lemon zest, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Cover and let sit 1–2 minutes to meld; risotto should be creamy but not soupy. If necessary, whisk in an extra tablespoon of butter or a splash of warm stock to reach desired texture.
Lemon Blanc (Lemon Butter Sauce)
- 11
Reduce aromatics
In a small saucepan, combine the minced shallot and 1/2 cup dry white wine over medium heat. Simmer until the wine is reduced to about 2 tablespoons, about 4–6 minutes.
- 12
Mount with butter
Lower heat to low. Whisk in the fresh lemon juice and then, one or two cubes at a time, whisk cold cubed butter into the reduced wine and lemon until incorporated and sauce is emulsified and glossy. If using, whisk in 1 tablespoon heavy cream for added silkiness. Keep the sauce warm but do not allow it to boil, or it may separate.
- 13
Season and finish
Whisk in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon minced parsley. Taste and adjust lemon, salt, or pepper as needed. Keep warm until plating.
- 14