This is one of my simplest, yet most favorite meals that I have made up. It’s very light and healthy, very flavorful, yet it is comfort food to me – as much as meatloaf or mac and cheese. I have created the blackening rub myself, and it is finally perfected after a couple of years of trial and error. I honestly think it’s much better than the cajun seasoning in the jar that you can get on the spice aisle of your grocery store. It also works on a variety of white fish (catfish, tilapia, swordfish, etc.) and works on chicken breasts and wings as well. Enjoy! This recipe serves four.
4 Salmon fillets, center cut, with skin
1 bunch of asparagus, woody stems snapped off
Fresh cracked Black Pepper
A sprinkling of garlic powder
Extra-virgin olive oil
1 part = 1/2 tsp (this can be easily adjusted depending on how much you need)
2 parts Old Bay seasoning
2 parts garlic powder
1 part dry mustard
1 part sweet paprika
1 part onion powder
1/2 part cayenne pepper
1/2 part ground coriander
1/4 part black pepper
Preheat nonstick skillet, cast iron skillet, indoor grill pan, or outdoor grill to medium-high heat. Drizzle with olive oil, or wipe the outdoor grill grate with oil, if using. Salt salmon with kosher salt, then sprinkle with blackening rub (on the non-skin side only). Pat the rub in with your hands. Place salmon on cooking vessel rub side down. Cook for 4 minutes, then flip and cook for 3 more minutes for medium-rare. Cook a little longer skin side for more well done fish.
Prep the asparagus by drizzling with olive oil and sprinkling with salt, black pepper and garlic powder. Toss together to evenly coat. Cook asparagus alongside the salmon until nicely charred but not burned. Timing for this will vary depending on the thickness of your asparagus. The really thin ones cook up in no time, and you should add them when you flip the salmon. Thick asparagus should cook as long as the salmon does.
Remove everything from the gill and serve immediately!