Sunday, January 29, 2012

Blackened Salmon with Corn and Black Bean Salsa

Spice rub:
1 teaspoon smoked paprika
¼ teaspoon thyme
¼ teaspoon oregano
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 tomato
½ red onion
3 jalapenos
1 clove garlic
Handful of cilantro
½ of a 15 oz can of black beans
1 cup frozen corn
½ teaspoon cumin
Juice of 1 lime


Start by making the salsa. Chop the tomatoes in half and clean out the seeds/pulpy bit and dice. Dice the onion, then place it in a strainer and rinse under cold water – this will keep the onions from being too overpowering. Deseed, devein and dice the jalapenos, mince the garlic, and roughly chop the cilantro. Defrost the corn in the microwave, and throw everything together in a large bowl. Taste and adjust for seasoning. Let the salsa sit for about 30 minutes so all the flavors marry.

For the salmon:

Mix up the spice rub, and give the salmon a good coating. Heat a pan on high, then add some butter and place the salmon flesh side down. Lower the heat to medium-high, and let the salmon sear for 2-3 minutes. Flip and cook for an additional 5 minutes or so, until cooked through.