An easy take on Cajun Blackened fish with chilli, garlic and black pepper....perfect for a change of pace for a midweek meal.
2 salmon fillets (skin on)
Juice of 1 lemon
2 to 4 drops of chilli sauce
freshly ground black pepper
2 to 3 cloves garlic (peeled and minced)
vegetable oil (for frying)
fresh parsley (for garnish)
An easy take on Cajun Blackened fish with chilli, garlic and black pepper....perfect for a change of pace for a midweek meal. Use fresh or frozen salmon fillets.
Mix the lemon juice and chilli sauce together, using 2 to 4 drops of the chilli sauce to taste, or more.
Roll the salmon fillets in the lemon and chilli; mix the minced garlic with about 1 teaspoon of cracked black pepper, or freshly ground black pepper. Press the black pepper and garlic mix on to the top of the salmon fillets, on the skinned side.
Heat up some vegetable oil in a frying pan, over a high heat, until smoking. Place the salmon fillets into the pan, skin side down and then turn the heat down to low to medium. Cook for about 3 to 4 minutes, or until the salmon is nearly opaque all the way through - you can see by looking at the sides of the fillets.
Gently turn the salmon over and fry on the peppered side for 2 to 3 minutes, or until the salmon is cooked right through - again, you can see this by looking at the side of the salmon fillets, they will be a dark salmon pink colour and opaque.
Serve the blackened salmon fillets immediately with a parsley garnish, and seasonal greens, salad and steamed potatoes.
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