Thursday, March 24, 2016

Blackened Salmon With Cajun Tartar Sauce

Blackened Salmon With Cajun Tartar Sauce 
Serves 4 to 6.
1 T. coarse salt
1 T. garlic powder
1 T. onion powder
1 T. sweet paprika
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
4 to 6 (5 to 6 oz.) salmon fillets 1/4 cup unsalted butter, melted Lemon wedges

Tartar Sauce:
3/4 cup mayonnaise
3 T. Creole or Dijon mustard
1 T. minced shallots
1 T. minced pimiento stuffed olives
1 T. minced pickled jalapenos
1 T. fresh lemon juice or more to taste 1 T. Cajun seasoning reserved

from salmon rub
1 tsp. hot sauce or to taste

1. Combine the salt, garlic powder, onion powder, paprika, oregano, thyme, peppers and cayenne in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a nonstick skillet until very hot. Coat the salmon fillets well with the rub. Add to hot skillet and cook for 4 to 5 minutes per side or until cooked through. Serve salmon topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all. 

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