Blackened Cajun Salmon

I LOVE Cajun spices! LOVE!

So found this spice mix at King Soopers and decided to use it on some salmon!

Normy got an 8 oz piece and I got a 6 oz piece

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so I followed the instructions on the back of the jar minus the butter
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So I took the salmon, I always rinse it under cold water and then pat dry with paper towels, and then put it on a plate
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then I drizzled some olive oil over each piece of salmon
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rubbed it all over each piece

then sprinkled the Cajun seasoning over the salmon (again) I didn’t measure I was just very generous with the seasoning
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Then I heat a cast iron skillet to high heat

I let it heat up for a good 7-10 minutes and then I threw the salmon in, Cajun seasoning side down
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Cook on high for about 5 minutes, then flip the salmon and cook for another few minutes
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Then remove from pan and place on a plate and wait a few minutes to let it cool before eatingDSC_0096-1

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Dinner is served
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Salmon Marinade

Got this recipe from my Blog friend Lori, well not from her. But from a book that she sent me!

When I made this it was easy and fabulous. This is one of my favorite salmon recipes to make.

Here’s the book I got the recipe from:
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Page 111

1 1/2 cups extra-virgin olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
2 tablespoons Old Bay seasoning
1 tablespoon minced garlic
1 teaspoon ginger
1 1/2 to 2 pounds salmon
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Whisk the olive oil,
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lemon juice,
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soy sauce,
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Old Bay seasoning,
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garlic and ginger in a bowl.
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Pour over the salmon in a sealable plastic bag and seal the bag (or marinade in a dish, like I did).
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Chill for 15 minutes to overnight, turning the bag occasionally. Remove the salmon and marinade to a baking dish or grill. If you are baking (the book says) bake in a preheated 350-degree oven for 45 minutes or until the fish flakes easily. (I think 45 minutes is too long) I baked our fish in the oven at 425 12-15 minutes and it was perfection, a little raw in the inside (the way I like it) not over cooked and dry!

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Salmon with Dill, and Garlic

Got the inspiration for this recipe from http://www.foodrepublic.com/

6 (1- inch thick cut) salmon, steaks

6 cloves garlic, roughly chopped (I love garlic so I did 1 clove for each piece of salmon)

2 tablespoons dill, fresh, roughly chopped

5 tablespoons extra virgin olive oil, 3 tablespoons for the butter sauce and 2 for the fish

4 tablespoons butter, unsalted

3/4 teaspoon kosher salt

1/4 teaspoon black pepper
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1.Preheat grill and clean with a grill brush. (I Baked mine in the oven at 425 for 10-12 minutes, at this point preheat oven if you are baking it)

2.In a food processor, place garlic,
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dill,
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3 tablespoons of oil,
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and the butter and pulse until combined. Set aside. (I skipped the butter part here)
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3.Rub the remaining oil over steaks and season with salt and pepper.

generously spread the dill mixture over the fish.
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Bake and then Serve immediately.
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Salmon with Citrus Salsa Verde

Recipe

I made this recipe a while back and posted it to my blog a while, but decided that I needed to update it as I have a new and better camera and I feel I have gotten better at taking pictures. So I did an updated version of this recipe.

I would have to say that this is probably my most favorite salmon recipe to make. I love the sauce that goes over the salmon. It’s so light and fresh (as my mother in law would say). It is perfect to have on a hot summer day, or in winter when you long for the fresh summer flavors. Make it, you won’t be disappointed…

Salsa:
2 large oranges (I doubled my recipe, so 4 oranges)
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
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2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
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Directions

For the salsa: Peel and trim the ends from each orange.
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Using a paring knife, cut along the membrane on both sides of each segment.
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Free the segments and add them to a medium bowl.
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Add the olive oil,
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lemon juice,
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cilantro,
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scallions,
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mint,
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capers,
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orange zest, lemon zest,
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and red pepper flakes.
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Toss lightly
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and season with salt and pepper,
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to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
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Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
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Here is that recipe for you again:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, cilantro, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Asian Glazed Salmon

Recipe

•½ C. brown sugar
•⅓ C. soy sauce
•2 Tbsp. hoisin sauce
•2 Tbsp. fresh ginger, chopped finely
•1 tsp. dried red pepper flakes
•1 tsp. garlic powder
•1 tablespoon fresh lime juice
•4 salmon fillets
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1.Preheat oven to 350. Mix together the brown sugar,
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soy sauce,
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hoisin sauce,
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ginger,
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red pepper flakes, garlic powder
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and fresh lime juice. Heat in a medium saucepan until bubbly. Place salmon fillets in a baking dish.
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Pour the sauce over the fillets,
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coating well. Bake for 8-10 minutes. Serve over rice.
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Dinner is served!
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Lemon, Dill Salmon a la Jamie

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So take 3 pieces of salmon. Place them on a baking sheet lined with foil. Preheat oven to 400 degrees
One 8oz piece and two 6oz pieces. I did one 8oz piece for Normy and one 6oz piece for me for dinner and one 6oz piece for my lunch. (not that you care, but that is why I did three pieces)

 

you will need 2 lemons, Freeze dried dill and lemon pepper seasoning
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so take 1/2 of one lemon and squeeze the juice over the 3 pieces of salmon
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then season the pieces with lemon pepper seasoning, to taste
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Then season each piece with dill, to taste
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then take the other 1/2 of lemon and the other whole lemon and slice thinly
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place lemon slices on salmon pieces in a single layer
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Bake at 400 for 10 minutes, or until desired doneness. Mine took 10 minutes.
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serve
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dinner is served
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Grilled Salmon

Recipe adapted from http://allrecipes.com/

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
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Season salmon fillets with lemon pepper, garlic powder, and salt.
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In a small bowl, stir together soy sauce,
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brown sugar,
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water,
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and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. (I placed my salmon in a glass dish instead)
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Refrigerate for at least 2 hours.
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Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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