Ingredients
-
1/3
-
1
-
1
-
1/2
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
-
Directions
Blackened Indian Salmon,This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don’t want the crust to cover too much surface area.
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Steps
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1
Done
|
1. Cook Edamame as Per Package Instructions (not Required For Chickpeas). |
|
2
Done
|
2. Grind Cooked Edamame or Chickpeas Into Falafel-Like Texture and Spread Out on Paper Plate to Dry Out (if Cooked). |
|
3
Done
|
3. Mix Together All Spices. |
|
4
Done
|
4. Combine Spices With Edamame or Chickpeas. Should Feel Like Breadcrumbs. |
|
5
Done
|
5. Coat Salmon With Mixture and Set Aside For 30 Minutes. |
|
6
Done
|
6. Coat Pan With a Thin Layer of Oil and Put Over Medium-High Heat Until Oil Is Very Hot, but not Smoking. |
|
7
Done
|
7. Drop Salmon in Oil and Cook For 2-4 Minutes on Each Side (depending on Filet Thickness). Salmon Should Be Blackened and Crusty on the Outside, Flaky on the Inside, and Lightly Cooked in the Very Middle. |
|
8
Done
|
8. Serve With a Cooling Yogurt-Based or Citrusy Side Dish. |
