Blackened Salmon

In this colorful salmon instruction, a cajun style rub gives the river wonderful emotionality and depth of flavour, with meet the compensate turn of utility.

I really like salmon and pass it quite ofttimes for my menage. I like making scorched river because it's so easy and tasteful, but this colored salmon direction is regularize wagerer.

The spice compounding is amazing, and when it gets charred in a hot pan, the flavour is wonderful. Blackening also keeps the river superfluous sappy.

Salmon is adipose and tasteful enough to defend temerarious seasonings, and the chilli rub is virtuous mythologic. I also equal how apace this blackened salmon is willing, and not vaporization an oven is definitely an supplemental incentive.

Ingredients

• 1 1/2 tablespoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 4 (6 oz) fillets of wild-caught salmon (I used king salmon)
• 1 tablespoon avocado oil

Instructions

1. In a small bowl, mix together the chili powder, garlic powder and kosher salt. Rub all over the fish.
2. Heat a large non-stick skillet over medium-high heat, about 3 minutes. Brush with the oil.
3. Place the fish in the skillet. Cook until blackened and crisp, 3 minutes per side.
4. Remove the skillet from heat and cover it tightly with foil. Allow the salmon to finish cooking from the residual heat, about 5 minutes. Serve immediately. 

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