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Blackened Salmon Filet with vine tomatoes, black olives, fresh dill, leeks, lemon, peppers and vin blanc

Ingredients

  • 2 8 oz Salmon Filet
  • 1 tsp blacken spice rub
  • 1 oz coconut oil
  • 1 lemon
  • 1 pc of garlic minced
  • ¼ cup Pinot Grigio or French Chablis
  • 1 oz olive oil
  • 4 oz vine ripe tomato diced
  • 21 oz Kalamata olives pitted
  • Pinch fresh chopped dill
  • 3 oz red bell peppers sliced
  • 3 oz green onions slice
  • 1 cup Chicken broth
  • Black pepper to taste
  • 2 oz parsley chopped

Instructions

Season lightly one side of the salmon with blackening season, salt and pepper. Rub it onto the salmon a bit. Then in a large skillet over medium high heat, add coconut oil until you can dip the tip of a salmon filet on it and it sizzles. Don’t turn it or touch it for about 3 minutes (you should see the pink color of the salmon begin to lighten on the bottom side). Once it browns enough that you can use a spatula to transport it, set in a baking sheet pan and finish in a pre-heated 400 degree oven until it reaches the desired temperature (I prefer medium well). You can see if the Salmon is cooked through by poking it with a fork and seeing if it breaks apart a bit. ( DO NOT RINSE THAT PAN)

salmon-2

Using the same pan you used to sear the salmon, reheat it an add garlic, green onion, tomato, olives, pepper mixed and cook till peppers are translucent. While the pan is HOT and everything is sizzling in there,  add lemon squeezed, wine and dill and reduce wine by half.

salmon-3
Have your ingredients ready to go! chopped, squeezed etc.

Then add chicken broth, pepper and dill and simmer for 2 min and taste.

jean

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